https://www.missd.net/miss-d-cooks-recipe-of-the-week daily 0.75 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1579903193384-KBDT8UWIUP0OIUO6X6C5/IMG_2746.JPG Miss D Cooks https://www.missd.net/miss-d-cooks-recipe-of-the-week/2021/9/22/1tldryt0h2dw3l35cns3bor8tdnsyu monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1632342433877-9I7IHGNTP80BCXMBNQIO/IMG_9488.jpeg Miss D Cooks - Turmeric and Black pepper shrimp with asparagus - don’t skimp on seasoning your scrimps In your medium mixing bowl, toss the shrimp, flour, turmeric, and tsp of salt until they’re coated. In your sm mixing bowl, combine the honey, 0.25 cup of water, ground pepper, salt and lime juice and set aside. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1632342465073-R9CP65JJQEY8KA2A736U/IMG_9490.jpeg Miss D Cooks - Turmeric and Black pepper shrimp with asparagus - Show your asparagus some love Clean off the tough ends, and cut into sm pieces which will cook quickly. This is even more important because you’re cooking with shrimp instead of the chicken originally called for in this recipe. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1632342498472-8NG812EEIA6I7VYW2UTS/IMG_9491.jpeg Miss D Cooks - Turmeric and Black pepper shrimp with asparagus - Cooking Shrimp Pay attention! Add oil to your skillet (which I affectionately call my frying pan) and in batches cook your shrimp until it is cooked on both sides. *I am adjusting this recipe according to lessons learned with this part) When the shrimp is cooked, remove it from the pan and put aside briefly Add the shrimp to the hot pan with a sm amount more oil and some salt and pepper to taste, and cook until it is done. When the asparagus is cooked, add the shrimp back into the pan and then add the sauce. Cook until the sauce has formed into a syrup and the flavors are integrated. Add the vinegar (optional) and serve hot! The recipe calls for serving over rice and I ended up adding soba noodles in for some more substance and to stretch this over a few meals. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1632342527613-4U47KT7MZ30CTD79QKK3/IMG_9492.jpeg Miss D Cooks - Turmeric and Black pepper shrimp with asparagus https://www.missd.net/miss-d-cooks-recipe-of-the-week/2021/8/26/wbdzqwmnh0ky20e0ag4sq8pmotkjk2 monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1630009794127-7KPBAWMHG6OLI2NO81EE/IMG_9500.jpeg Miss D Cooks - Everything Bella Peppers - So…An everything bagel spent a passionate evening in Philadelphia with this stunning bell pepper…the rest is history This summer appetizer is strangely comforting, oddly healthy and well just very awesome …awesome AWESOME awesome. Simply core and cut the peppers down the middle. Put a generous schmear (not a typo autocorrect) of cream cheese on each side and liberally sprinkle with everything bagel spice. Sprinkle it with such a liberal hand the ACLU sends you a free membership card. Yes, very very liberally. https://www.missd.net/miss-d-cooks-recipe-of-the-week/2021/7/17/o8r95ur339splc0vgqxxe1czn72n4x monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1626551086639-XKQASFHXONZKJIDFP9UM/IMG_8701.jpeg Miss D Cooks - Sajiyeh Who’s Got Beef with me? Maybe the people I would not share this with…because it was delicious. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1626551108480-R0DQFWRJPZZ5C5GOQDC4/IMG_8689.jpeg Miss D Cooks - Sajiyeh - The prep Who’s Got Beef with me? Maybe the people I would not share this with.. Cut you https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1626551146022-EX6RUV8B2K8JP2AAOYHW/IMG_8690.jpeg Miss D Cooks - Sajiyeh - Just call me Spice Girl If you wanna be my lover, you gotta like my food…(and like it, damn it) Without the traditional 7 spice blend I made my own from cinnamon, cumin, garlic, turmeric and cardamon https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1626551127343-UT7JPPKU4N28GRNYK9WS/IMG_8691.jpeg Miss D Cooks - Sajiyeh - Where I messed up Add the oil to the pan, heat it, and then add the beefs strips and the seasoning blend, browning the strips on both sides. Cook until all the water released form the meat has evaporated. I did not follow the step perfectly where all the water was supposed to evaporate, but I’m learning. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1626551165319-KHTCEOFNP5Q50TM4RV5P/IMG_8692.jpeg Miss D Cooks - Sajiyeh - Sorry, I have a meeting With some cups of water. This dish creates a relatively quick braise of the beef by adding water, a cup at a time and then letting it evaporate …then adding more water. Add a 0/5 cup of water, cover and cook for 5-7 minutes (or until the water evaporates). Add another 0.5 cup of water, cover and again let it cook til evaporation. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1626551190638-CRJPMOXAQ0A98FLN8F2T/IMG_8694.jpeg Miss D Cooks - Sajiyeh - Magic is real The beef is being “quick braised” which I had no idea was actually a thing. This photo show the pan as the liquid is cooking down and the fat is rendering out. In five minutes, I’ll add the vegetables. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1626551210593-S1J1WOCJ5YQB5DKAAJER/IMG_8695.jpeg Miss D Cooks - Sajiyeh - Fajitas? Nope, Sajiyeh Cut the vegetables, jalapeño and onion into strips. I messed with the ration a little and added a green pepper because I had more than a lb of meat so I knew I needed to add more veggies to balance everything. Add everything to your skillet and cook uncovered for 5- 6 minutes. This is where I added 2 pats of butter. When it is aromatic and the vegetables are releasing water, move your heat resistant spatula or spoon around on the bottom to scrape up the stubborn bits. Add another 0.5 cup of water and cook uncovered for 3 minutes until a substantial sauce blend covers all the meat and vegetables. It should be the consistency of a sauce and not a watery liquid. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1626551242366-R62OUK4OF7BSI030XYH8/IMG_8696.jpeg Miss D Cooks - Sajiyeh - beautiful. Serve hot with hand bread like pita, naan or tortillas. https://www.missd.net/miss-d-cooks-recipe-of-the-week/2021/7/7/ws67doxbhjjw0otmxkiylnitwx4ih2 monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1625708199039-E45NZOSDIOPV1E4WX3Z5/IMG_8384.jpeg Miss D Cooks - Garlic Shrimp with Peas - Peas. Please. Shell your peas and count your blessings you can take part in this ritual your great grandparents did on something resembling a porch https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1625708238812-6K4SM9NTGPI4U7UORL9R/IMG_8385.jpeg Miss D Cooks - Garlic Shrimp with Peas keep shelling https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1625708270362-CF9A56B3VY3B69AVLNOW/IMG_8386.jpeg Miss D Cooks - Garlic Shrimp with Peas Making progress https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1625708302930-OXAOU59EG2SCSKI9VWE1/IMG_8389.jpeg Miss D Cooks - Garlic Shrimp with Peas Finished!!!!! https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1625708324804-BM05MMQS98PUFO9N0ST6/IMG_8393.jpeg Miss D Cooks - Garlic Shrimp with Peas Salt your shrimp and let them sit for 15 minutes. While they are marinating. make your shrimp stock (follow instructions in source recipe ) or bring your prepared chicken stock to boil in your medium saucepan. When boiling, add the peas and cook for 2 minutes. Remove the peas with a slotted spoon, reserve, and set aside 0.5 cup of whatever stock you are using. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1625708350428-ZSYN2SIEIISFVGHAHJU2/IMG_8396.jpeg Miss D Cooks - Garlic Shrimp with Peas - Vampires Beware…Garlic up in Here (yes, say it in your mind like it rhymes…maybe like you’re kind of a rapper) Add 2-3 tbls of oil to your skillet and heat. When hot, your 5-6 diced garlic cloves (you can add more, but don’t subtract), and red pepper flakes. Cook until aromatic on medium low (in the name of everything high and holy please don’t burn the garlic) and then bask in your garlic goodness… Add the shrimp and cook until shrimp are done on both sides, making sure not to overcook. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1625708375884-9D69924KJJFR70JTSKUY/IMG_8397.jpeg Miss D Cooks - Garlic Shrimp with Peas - PSA: We have found a perfect marriage of surf and summer harvest Add the peas, reserved stock and salt to taste. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1625708399709-SVWPE5GDZ83XU91R1L0Q/IMG_8399.jpeg Miss D Cooks - Garlic Shrimp with Peas - yum af. When integrated eat over Ramen or Soba or even traditional rice. If you’re kind of carb adverse like me, you could even add a little bit of starch, and just enjoy the heartiness of the peas. https://www.missd.net/miss-d-cooks-recipe-of-the-week/2021/5/23/wasabi-and-soy-marinated-tuna-steak-with-creamy-wasabi-garlic-sauce monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1621801678971-M5O2A9DPR6J09RA1YE7A/IMG_7366.jpeg Miss D Cooks - Wasabi and Soy Marinated Tuna Steak with Creamy Wasabi Garlic Sauce https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1622317720840-E9EDSG4HZ09QB9LFWIA1/IMG_7251.jpeg Miss D Cooks - Wasabi and Soy Marinated Tuna Steak with Creamy Wasabi Garlic Sauce - Wasabi and Water Simple ingredients make such magic together. Make the sauce by combining the wasabi powder and water. Let it sit for 9-11 minutes or until it has become a paste. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1622317746664-85S1ZQHURY88DH66ANKS/IMG_7252.jpeg Miss D Cooks - Wasabi and Soy Marinated Tuna Steak with Creamy Wasabi Garlic Sauce - Saucy, Very Saucy. Mix the remainder of the ingredients until the liquid is smooth and integrated. *If you dice actual garlic cloves don’t freak out if they’re visible. This versioned pictured has powdered garlic. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1621801707539-15H33SQOTND8926H4T8T/IMG_7356.jpeg Miss D Cooks - Wasabi and Soy Marinated Tuna Steak with Creamy Wasabi Garlic Sauce - Marinate on this… This recipe takes a few ingredients but the flavor is massive. Create the marinade by combining soy sauce, oil, wasabi powder. Marinate the tuna for at least 5 minutes. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1621801730392-S256H35YDWWT8D09WNOD/IMG_7357.jpeg Miss D Cooks - Wasabi and Soy Marinated Tuna Steak with Creamy Wasabi Garlic Sauce - what’s cookin’? Brush on the tuna, and then add tsp of olive oil or vegetable oil to your skillet. When it is hot place the tuna in your pan and put remaining marinade over top. Cover. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1621801750167-VBG9DRJT67EORENF958F/IMG_7361.jpeg Miss D Cooks - Wasabi and Soy Marinated Tuna Steak with Creamy Wasabi Garlic Sauce - Hey Good Lookin’!” Cook the tuna, turning so there’s a sear on all sides. The soy sauce does give it is own unique color so don’t freak out with how it looks. Cook until your preferred doneness… I like mine well, more done than you probably do. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1621801830369-27GU7KENADZTEYVYHVTG/IMG_7371.jpeg Miss D Cooks - Wasabi and Soy Marinated Tuna Steak with Creamy Wasabi Garlic Sauce - Give your tuna a rest Then say “ Wake up, it’s time to get sauced.” When it has finished cooking, let your tuna rest outside of the pan. When it has rested, cut it into individual pieces as you would cut a steak and drizzle with what is your sauce which is your own special version of Asian inspired Aoli…. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1622332076551-DUVJEIMSSY5C92E530CR/IMG_7373.jpeg Miss D Cooks - Wasabi and Soy Marinated Tuna Steak with Creamy Wasabi Garlic Sauce Tuna with wasabi mashed potatoes and Cooked rosemary carrots https://www.missd.net/miss-d-cooks-recipe-of-the-week/2021/5/9/8oggvvuaksoa65scmuwzqpltw0qi2v monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1620586852958-AEKNIWU2MFUO88F2GM12/IMG_7110.jpeg Miss D Cooks - Strawberry Cheesecake…with store bought cake mix https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1620586488531-XWP1B5D401X53QPQ9ZCX/IMG_7099.jpeg Miss D Cooks - Strawberry Cheesecake…with store bought cake mix - Bake your cake I made my cake and then told it not to feel bad because there are more important things than being pretty. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1620586505928-JOSIS7SYSD20YFERW4RT/IMG_7101.jpeg Miss D Cooks - Strawberry Cheesecake…with store bought cake mix - Remove the Cake carefully, not “Clare”-fully. If you do it “Clare”-fully like me you will be doing it too late at night and you will kind of mess it up.which I did. but I fixed it https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1620586524944-FIDLZDBZIASGMPFKZEHG/IMG_7103.jpeg Miss D Cooks - Strawberry Cheesecake…with store bought cake mix - Yes, it is not my best cake My cake broke because it was so thin but I pieced it back together…cake is cake. In this dish the cake is the bottom crust so you have some wiggle room https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1620586722946-494QHMJQGPFF94H51N6C/IMG_7104.jpeg Miss D Cooks - Strawberry Cheesecake…with store bought cake mix - Strawberries? Please I over bought strawberries, but this just meant I had more to add. Cut your strawberries in halves so they are uniform, because they’ll be part of the decorations. If they’re not super sweet gentle sprinkle sugar over them. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1620586742724-EY5U4I0NRL1I1YYW8FUL/IMG_7106.jpeg Miss D Cooks - Strawberry Cheesecake…with store bought cake mix - Lining the pan or working on making it pretty Take your strawberries and line the inside of your springform pan so they uniformly will set and either face all of them in or all of them out, so you know, it looks good. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1620586760941-BS3PTE64IUU7QWTJEOYZ/IMG_7108.jpeg Miss D Cooks - Strawberry Cheesecake…with store bought cake mix - Be creative If you have extra s https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1620586809290-PALJW7LTVE5GBMTD4IIL/IMG_7107.jpeg Miss D Cooks - Strawberry Cheesecake…with store bought cake mix - Cream Cheese, Heavy Cream & Sugar walked into a bar Add the whipped cream into your standup mixer, whip. Then, add the heavy cream, a cup at a time and then add the sugar. Whip until peaks form - The recipe called for adding the sugar and then the heavy cream, which I will do next time because I feel like I over whipped the cream. C’est la vie. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1620586825926-QNJSCXTJOCHI3IS0A6TZ/IMG_7109.jpeg Miss D Cooks - Strawberry Cheesecake…with store bought cake mix - You Whipped it. Whipped it real good. Now it’s time to build your cake. Make sure the crust is cooled and spoon the filling on top of the cake, being careful to preserve the ring of strawberries around the side. Use a spatula to smooth over the top and then arrange the strawberries in a beautiful pattern. Put the cake in the fridge for 5-7 hours. *Please note: My cake had a hard time setting but I attribute this to not completely cooled cake crust and my fridge and bad luck. I checked at hour 6 and it was not set yet! https://www.missd.net/miss-d-cooks-recipe-of-the-week/2021/5/9/hchlii6o0ohp67ccqnocrejtx4ag8k monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1620586149856-A7A4TJFSINDNKZZWWOBY/IMG_6850.jpeg Miss D Cooks - Israeli Couscous and Chicken Sausage skillet https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1620586178909-3OZ8J3FR1NSW5RVHJ9F0/IMG_6838.jpeg Miss D Cooks - Israeli Couscous and Chicken Sausage skillet - Onions are the key to this dish They create the base of aromatic goodness https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1620586203366-MTXIFAPPXCBDXYLYYAFY/IMG_6839.jpeg Miss D Cooks - Israeli Couscous and Chicken Sausage skillet - Coin your sausage Make them the same size so they cook evenly https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1620586260998-8RXRZY9Y7B19I009D5BR/IMG_6840.jpeg Miss D Cooks - Israeli Couscous and Chicken Sausage skillet - Start Cooking Don’t blink or you’ll miss it. This dish comes together so quickly! https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1620586287679-NTP0Z9503FZULBO5CKAT/IMG_6842.jpeg Miss D Cooks - Israeli Couscous and Chicken Sausage skillet - The Perfect Marriage Comforting. A little spicy. Healthier than expected. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1620586312037-AJOSTNBB89NV8VHAL0V2/IMG_6844.jpeg Miss D Cooks - Israeli Couscous and Chicken Sausage skillet - Couscous Love These tiny balls of gluten just fill my comfort tank. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1620586341854-VMNDEN0A6SLBF9MKO6V3/IMG_6845.jpeg Miss D Cooks - Israeli Couscous and Chicken Sausage skillet - Quiet. The magic is happening Stir in the couscous. Turn down the heat to medium low for simmering. Cover, and set your time for 9-11 minutes. Check on it at minute 5-6, and stir. Recover. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1620586371671-UY6Z71MSKET02ZD46IY4/IMG_6846.jpeg Miss D Cooks - Israeli Couscous and Chicken Sausage skillet - Donesky.More-onsky This phrase was uttered during my childhood when I was being told I was done. This dish is so good the 9 minutes seems like so much time to cook (Even though it’s not)…and then I want to say something equally as silly because I’m so exited. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1620586398908-5HM345KYCRRA4Y1MWMBT/IMG_6852.jpeg Miss D Cooks - Israeli Couscous and Chicken Sausage skillet https://www.missd.net/miss-d-cooks-recipe-of-the-week/2021/4/10/zks6yxw795cfruyx40xsqxruzi6hn3 monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1618098079245-Y3GG9LCNUR8DB41Y8VWF/IMG_5959.jpeg Miss D Cooks - Buffalo chicken meatloaf https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1618098311695-AI3C9XPEPSL9ZNV6I985/IMG_5944.jpeg Miss D Cooks - Buffalo chicken meatloaf - Mix it. Mix it real good. Preheat the oven to 350 degrees. Mix all the ingredients for the meatloaf together. The original recipe called for using bleu cheese crumbles and covering in bacon which seemed enticing but man, I was looking for healthy. I ommitted the bleu cheese crumbles and bacon..but it was still awesome https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1618098335804-0D3RRI7VPIL4D3D2MRFT/IMG_5945.jpeg Miss D Cooks - Buffalo chicken meatloaf - Make your mark. your meat-loaf mark In your baking dish form you meatloaf into a loaf shape making sure it is the same height throughout so it cooks evenly. It could slightly come to a peak in the middle but nothing extreme.*If you’re adding the bacon, this is where you would lay the bacon on top of the loaf. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1618098365097-VQTWITCCI7K4MS9LDGWO/IMG_5946.jpeg Miss D Cooks - Buffalo chicken meatloaf - Honey Add the heat…& honey Make your sauce by combining the mustard, remaining wing sauce and honey. Drizzle over the meatloaf and cook for app 50 minutes…. https://www.missd.net/miss-d-cooks-recipe-of-the-week/2021/4/10/rv8jwynzcl6h84vwjwnhfkvhdcmdzm monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1619283224814-AU822LM7D17DMN0P1RFX/IMG_6715.jpeg Miss D Cooks - Iraqi Lentil Stew with Meatballs https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1619283249782-EP6U877CXHMUMZN1Q2L3/IMG_6702.jpeg Miss D Cooks - Iraqi Lentil Stew with Meatballs - Let’s get started Preheat your oven to 390 degrees. Dice your medium onion and add the breadcrumbs. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1619283274264-988YVVWAUAHRTV3TEARQ/IMG_6704.jpeg Miss D Cooks - Iraqi Lentil Stew with Meatballs - Spices, Yes please! Add your five spice blend, or if you’re like me and don’t have it on hand, your specific spice cocktail of choice…I also added rosemary because she’s so awesome! https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1619283297973-9WVUETS9R179F3EU73BM/IMG_6705.jpeg Miss D Cooks - Iraqi Lentil Stew with Meatballs - Time to make your meatballs Mix throughout, and using your hands create golfball sized meatballs. If you have it, use parchment paper. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1619283320545-GGX7TDC3J5601AS5I5OH/IMG_6706.jpeg Miss D Cooks - Iraqi Lentil Stew with Meatballs - Dice Your Onions Cut them in same sized pieces https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1619283343097-0M2MDJIMU9WCAECTW55A/IMG_6707.jpeg Miss D Cooks - Iraqi Lentil Stew with Meatballs - Cook ‘em down Add a tbls (or 2) of olive oil to your stockpot, add your diced onions and cook on medium low until they are golden and aromatic https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1619283369037-7Z0WHNITH5I8K0QPKSDE/IMG_6708.jpeg Miss D Cooks - Iraqi Lentil Stew with Meatballs - Give your Lentils some Love Empty your lentils into a bowl, rinse with cold water and drain in a colander https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1619283395221-95FNROCSZLK6FF8FRIDR/IMG_6711.jpeg Miss D Cooks - Iraqi Lentil Stew with Meatballs - My Meatballs bring all the boys to the yard Remove your meatballs and bask in their beauty as the aroma of distant lands washes over you…. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1619283445496-6HKJ7YZ30S9TTFPMU5JW/IMG_6712.jpeg Miss D Cooks - Iraqi Lentil Stew with Meatballs - Carrots. yum. Diced your carrots (into smaller sizes than I did in my photo because mine did not all the way cook through) https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1619283464253-A0EUBVAHPHEP5GBU29AU/IMG_6714.jpeg Miss D Cooks - Iraqi Lentil Stew with Meatballs - Come together, right now,…over stew Add the chicken stock to the onion mixture and bring to a boil. Add the lentils and simmer for 22 minutes. Using your hands, break the pasta into pieces and add it as well as the carrots and meatballs into the stew. Cook for 5 - 6 minutes and check and see if the pasta is done. If it isn’t cook for an additional 3-5 minutes. Serve hot with lemon juice squeezed over the top https://www.missd.net/miss-d-cooks-recipe-of-the-week/2021/3/17/xm0knwac40goum47tw7b12eunx9rah monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1615996215663-GDM7P4YFFM8WCNZUA824/IMG_5966.jpeg Miss D Cooks - Colcanon Serving suggestion: Hot and sprinkled with green onions (diced) https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1615996246280-IT3K4PZC8ANZ6CP6SKNP/IMG_5951.jpeg Miss D Cooks - Colcanon - Your potatoes are in real hot water Cut your potato into chunks. Put a pot of salted water on to boil. Cook until they are soft and penetrable by your fork. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1615996274772-GTMDYHURIUU2TP5HSICJ/IMG_5953.jpeg Miss D Cooks - Colcanon - Kale Add olive oil and scallions to your medium skillet, salt and pepper. Cook until slight crispy https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1615996301023-YM1HL1AOAAHKP5D5KXQX/IMG_5956.jpeg Miss D Cooks - Colcanon - Yum. Cook until the scallions are aromatic and kale is not quite as bitter https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1615996325200-S4ZFTT3NQ7H8QICAP63W/IMG_5957.jpeg Miss D Cooks - Colcanon - Potato Magic Do the mash. the potato mash. Mash your potatoes and add ingredients except Kale. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1615996353425-ZSNIJY72QMKVUP7ZCZ4M/IMG_5958.jpeg Miss D Cooks - Colcanon - Kale Where I learned how to make awesome Colcannon. Just Kidding. Add your Kale, mix and serve hot covered in diced scallions https://www.missd.net/miss-d-cooks-recipe-of-the-week/2019/5/14/charred-tuna-asian-green-salad-9cg6m monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1557863501338-W35BWIN3346ES1NMUTRG/fullsizeoutput_159b.jpeg Miss D Cooks - Charred Tuna Asian Green Salad (Repost from 2019) https://www.missd.net/miss-d-cooks-recipe-of-the-week/2021/4/3/ngn1zr6apr80p4kqs277suyhj187fl monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1617479666747-U0MS8UK5KVZAT0WFOKI3/IMG_6201.jpeg Miss D Cooks - Shrimp with feta and burst tomatoes https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1617479692676-M2MSKSOWPWB9MQXRREE1/IMG_6174.jpeg Miss D Cooks - Shrimp with feta and burst tomatoes - Shrimp! Marinate the shrimp in salt, pepper, olive oil, and teaspoon of red pepper flakes https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1617479715826-Q59QVANWYGHUBCW6EW08/IMG_6175.jpeg Miss D Cooks - Shrimp with feta and burst tomatoes - Tomato Prep Wash your tomatoes and cut them down their midline…This cutting step is my edition because I am not so into eating the tomatoes whole and they cook down better https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1617479739438-1639O5EV78HRYCR5M7V0/IMG_6176.jpeg Miss D Cooks - Shrimp with feta and burst tomatoes - Cook your tomatoes Pour olive oil into the bottom of your dutch oven and add your tomatoes, salt, pepper, and powdered garlic to taste (my addition so it is totally optional). Turn on medium/medium low, then add the garlic cloves and diced basil or parsley (whatever you have on hand). My family sauce recipe call for cherry tomatoes and basil to be married perfectly, so I add basil wherever I can! Cook until the tomatoes are blistered and the garlic is aromatic, then add the rest of the oregano and red pepper flakes. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1617479763709-4T1C1VJZMNKF2I6JVUUG/IMG_6181.jpeg Miss D Cooks - Shrimp with feta and burst tomatoes - Add the Orzo Add the Orzo https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1617479786670-5OG8X2GQSOEKOFOZTZKG/IMG_6182.jpeg Miss D Cooks - Shrimp with feta and burst tomatoes - Mix Orzo Mix the Orzo in throughly, toasting https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1617479807695-FXSJ4R7X7IXB17MTE77I/IMG_6185.jpeg Miss D Cooks - Shrimp with feta and burst tomatoes https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1617479830438-SK2Q0WFV79GYZAZ19N3X/IMG_6186.jpeg Miss D Cooks - Shrimp with feta and burst tomatoes - Getting Saucy It’s time to add your tomatoes…and water… https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1617479852427-SNHZIZK6R2PUKVM38343/IMG_6192.jpeg Miss D Cooks - Shrimp with feta and burst tomatoes - Toasted Orzo: the Saga Cook until the tomatoes and sauce have integrated, it is aromatic and the orzo is al dente which is between 9 - 11 minutes. I found my orzo was not quite al dente at minute eleven but I figure it would cook more when I added the shrimp. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1617479873703-5JS9G0C7P65RYJTK6I7R/IMG_6195.jpeg Miss D Cooks - Shrimp with feta and burst tomatoes - Add the Shrimp Add your marinated raw shrimp to the very top of the pot. Adding it to the top is very important so layer as little as you can and try to make sure all the shrimp are laid in their own spot. Cover for 5 minutes. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1617479894091-A1DN1MK264ELS2NDDYFO/IMG_6197.jpeg Miss D Cooks - Shrimp with feta and burst tomatoes - Enjoy! Cook until shrimp are done (app 5 minutes) and serve hot sprinkled with Feta cheese. I used herbed feta from the grocery store but you could use Farm Market Feta with probably better results https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1617479912976-QCL7JIRFNT99CFZTYRGO/IMG_6199.jpeg Miss D Cooks - Shrimp with feta and burst tomatoes Enjoy! https://www.missd.net/miss-d-cooks-recipe-of-the-week/2020/11/11/do3igf5r34rpdgxmewkuiiw6vmg07f monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1605137230872-PWUAUIXKGD22OAT5NOAS/IMG_4169.jpeg Miss D Cooks - Parmesan Pasta with Butternut Squash and bacon https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1605137257637-T6K8Q20U4OZUJZG4ER3E/IMG_4160.jpeg Miss D Cooks - Parmesan Pasta with Butternut Squash and bacon Preheat the oven to 375 degrees. Chop the butternut squash, toss in olive oil and season with salt, pepper and crushed red pepper flakes. Roast for 15 minutes. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1605137281434-7G4CYI0M4XJZTEBV0Q8C/IMG_4162.jpeg Miss D Cooks - Parmesan Pasta with Butternut Squash and bacon Remove from the oven and move to the side of the pan. Chop the onions into medium pieces. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1605137306227-FCW9Q8TZFUN3TT88SAM2/IMG_4163.jpeg Miss D Cooks - Parmesan Pasta with Butternut Squash and bacon Toss onions in oliv eil , salt and pepper. Season with Rosemary and Sage. Lay the bacon strips to the far side of the pan. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1605137331594-IUTCUKAAN4FBHRC6YOJX/IMG_4165.jpeg Miss D Cooks - Parmesan Pasta with Butternut Squash and bacon Roast until Bacon is cooked through and the onions have started to caramelize, 25 - 30 minutes. While the bacon is cooking, make the pasta, cooking until a dente according to box directions. Reserve a cup of pasta water and return the pasta to the pot to keep warm. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1605137353666-03FVT7ZK0K7POO1PKA5R/IMG_4166.jpeg Miss D Cooks - Parmesan Pasta with Butternut Squash and bacon Remove the bacon and chop into pieces. Add the bacon, bacon drippings from the pan, onions, butternut squash, the majority of the parmesan, and pasta water to the pasta. You want the squash to breakdown and coat the pasta. Serve hot, garnish with some reserved bacon crumbles and Parmesan cheese. https://www.missd.net/miss-d-cooks-recipe-of-the-week/2021/2/27/o5xca2cxo889puhv5qk2dy3zegc7cl monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1614458099445-XOTNTKDYN1OLKW25K6AQ/IMG_5804.jpeg Miss D Cooks - Chili Crisp Shrimp with Green Beans https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1614458127635-FUUN7M7YVC811QLQRB9E/IMG_5783.jpeg Miss D Cooks - Chili Crisp Shrimp with Green Beans - SHRIMP By marinating the shrimp you season it better than traditional sautés or stir fry recipes https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1614458149664-76LZERZ38RBIGH8SM2HR/IMG_5792.jpeg Miss D Cooks - Chili Crisp Shrimp with Green Beans - Chili Crisp Oil Add the oil to your medium skillet. When hot, add the, garlic (cleaned and diced), shallots ( diced) and cinnamon and cook until aromatic (7-9 minutes). Place a sieve with fine mesh over your heat tolerant mixing bowl and pour the entire contents of the skillet into the sieve. Reserve the onions and garlic, and pour the oil back into the pan. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1614458169563-F9D4JW1VJ94C4VBFNYYD/IMG_5793.jpeg Miss D Cooks - Chili Crisp Shrimp with Green Beans - Oh my tiny kitchen My space proves miracles happen in humble places because this dish was AMAZING! https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1614458194087-926QC7RMOQ77ZU0N2LCJ/IMG_5795.jpeg Miss D Cooks - Chili Crisp Shrimp with Green Beans When the green beans have cooked, move them to the side of your pan and then add the shrimp to the space you just cleared along with the marinade. Cook the shrimp for 2-3 minutes on each side. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1614458214577-G1MHH2WYOECI5LMC3E3Z/IMG_5801.jpeg Miss D Cooks - Chili Crisp Shrimp with Green Beans - Bon Appetit! When the shrimp has completely cooked, mix both sides together, and top with the onions and optional peanuts. https://www.missd.net/miss-d-cooks-recipe-of-the-week/2021/2/13/l8syi9cn956omr5e423yqqujqfr7iy monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1613238422824-9VBWKEII442X56SGROX0/IMG_5561.jpeg Miss D Cooks - Polenta Lasagna or Love-sagna https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1613238454451-4ZYSVBRY0UTWP0UJBOD2/IMG_5537.jpeg Miss D Cooks - Polenta Lasagna or Love-sagna Cover the baking sheet with tin foil and grease with butter or oil. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1613238480277-PWANWT5FUAIIKJGQ1GQ5/IMG_5540.jpeg Miss D Cooks - Polenta Lasagna or Love-sagna Prepare the polenta by adding cups of chicken stock over heat. Cook on medium and add the polenta bit by bit, whisking constantly. Keep whisking 8- 11 minutes and then whisk in butter. Remove the heat and mix in 1 cup of grated Parmesan. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1613238503852-MJXLP7DXNRK2IHKU6AWD/IMG_5541.jpeg Miss D Cooks - Polenta Lasagna or Love-sagna It looks like more butter than it actually is, but don’t be shy! Remember it is being melted into an entire sheet of polenta. Keep whisking 8- 11 minutes and then whisk in butter. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1613238529264-YZKD1NUN2Y8JRBSDWNXV/IMG_5543.jpeg Miss D Cooks - Polenta Lasagna or Love-sagna Remove the heat and mix in 1 cup of grated Parmesan. Keep whisking so it does not clump up and integrates completely. You can’t wait for it to cool too much ; you need the cheese to seamlessly integrate into the polenta. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1613238556591-T527FTKDIA7TAZVUGRBV/IMG_5544.jpeg Miss D Cooks - Polenta Lasagna or Love-sagna Pour the polenta into your baking sheet to cool. Season with salt, pepper, and powdered garlic. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1613238588953-6TTWTPKB8U1MXP6WGXIJ/IMG_5545.jpeg Miss D Cooks - Polenta Lasagna or Love-sagna Cover the polenta sheet with 0.5 cup of shredded parmesan. Bake in the oven for 13-18 minutes. Remove from the oven and cool. The cooling part is the most important part of the whole dish because if you remove the polenta from the pan when it’s hot it will break. Depending on how hot your kitchen is it will take between 30-60 minutes to cool https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1613238620728-IUUCSSTNLM9J07NNLFS0/IMG_5550.jpeg Miss D Cooks - Polenta Lasagna or Love-sagna Cut the polenta into strips. Place a layer of polenta on the bottom. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1613238646279-KIT1563WO58TX12LMMT3/IMG_5551.jpeg Miss D Cooks - Polenta Lasagna or Love-sagna Mix the herby ricotta by combining the egg, powdered garlic, diced basil, cinnamon, nutmeg, salt, and pepper. Spread an even layer on top of the polenta strips. Cover with tomato sauce and sprinkle generously with mozzarella. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1613238676269-UUC7BY17DN4FQI48NC8T/IMG_5553.jpeg Miss D Cooks - Polenta Lasagna or Love-sagna Cover the mozzarella with another layer of polenta strips. Cover with another layer of ricotta, sauce, and mozzarella cheese. Sprinkle with some more Parmesan and place in the oven. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1613238707479-M5URQJLDB082HQO2X9UQ/IMG_5560.jpeg Miss D Cooks - Polenta Lasagna or Love-sagna Bake until the cheese melts, which will be about 30 minutes! Serve it hot and reheat leftovers for maximum satisfaction. https://www.missd.net/miss-d-cooks-recipe-of-the-week/2018/4/18/lemon-ricotta-cheesecake-276lc monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1524099628487-9F77VC79N5K0GKXH7BDY/image-asset.jpeg Miss D Cooks - Lemon Ricotta Cheesecake - Republished from April 2018 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1524356623531-PLUIZMGHJPXXW1KQSI77/image-asset.jpeg Miss D Cooks - Lemon Ricotta Cheesecake - Republished from April 2018 - Heat the Milk With Care Make sure you’re keeping an eye towards not heating it too quickly! https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1524356685248-B0RZS74W7FST1041CULM/S8AIMjksQaG0LIDc%25EWNKQ.jpg Miss D Cooks - Lemon Ricotta Cheesecake - Republished from April 2018 Then whisk The semolina and salt. Boil, stirring constantly, for 2 minutes. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1524356757608-MHQUBJJ89KWBP4KX4DRQ/a7R538UNRRi6%25IkLD2STZw.jpg Miss D Cooks - Lemon Ricotta Cheesecake - Republished from April 2018 - WHISK! Get all clumps out https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1524356812813-0LR3HODZCS1H4VOLV47S/CUFPIRaRS7KDX8ZRYJjqlA.jpg Miss D Cooks - Lemon Ricotta Cheesecake - Republished from April 2018 - Patience is virtuous Put the the batter to a bowl to cool it down to warm, stirring frequently to prevent a skin from forming. Add eggs when the mixture cools (if you add the eggs earlier they'll cook in the hot bath of the mixture... https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1524356872900-2C7VF5ZB8WS2F89CKHNL/4UCZ1QOCShG60Mlmwkm1%2BQ.jpg Miss D Cooks - Lemon Ricotta Cheesecake - Republished from April 2018 - Zesting Time! Zest the lemons, using only the yellow part, and stir into the batter. Beat in the eggs, one at a time, until combined. Beat in the ricotta. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1524356921314-GROUV8L8ESKMG4FVCUDZ/KH68UJxtTcOfVJFBpvXDhw.jpg Miss D Cooks - Lemon Ricotta Cheesecake - Republished from April 2018 Pour the batter into the pan https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1524356963589-I29YWAVHEMQ69QKFFVVL/6D6dn1SjR8OKi%259dL%25hpUg.jpg Miss D Cooks - Lemon Ricotta Cheesecake - Republished from April 2018 - Cook until slightly quivery Bake until set and golden in places, about 1 hour. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1524357032481-VNXPUF3L7DA31X4FA4B2/fBGx371BSxWDW2Ur38N%2BKA.jpg Miss D Cooks - Lemon Ricotta Cheesecake - Republished from April 2018 - BONUS RECIPE: Raspberry Sauce Serving Suggestion: Garnish with ripe raspberries and raspberry sauce INGREDIENTS 1 cup raspberry jam 2 tablespoons fresh lemon juice PREPARATION Heat the jam and juice together in a small heavy saucepan until melted and combined. Strain the sauce, discarding any seeds if desired, then serve with migliaccio. I added ripe raspberries to the saucepan with he jam and lemon juice and it was successful! https://www.missd.net/miss-d-cooks-recipe-of-the-week/2021/1/23/pzvc17j1hu1q4omm3uo47us8fhuij7 monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1611433852334-06ILHCR3V5Z63TG0ASWE/IMG_5301.jpeg Miss D Cooks - Chicken Tortilla Soup (based on recipe from the Pioneer Woman, Rhea Drummond) https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1611434054315-KIWWWOCZ0G4NQMR2UW4E/IMG_5295.jpeg Miss D Cooks - Chicken Tortilla Soup (based on recipe from the Pioneer Woman, Rhea Drummond) - Prep your chicken Cook until they are cooked through, about 15-22 minutes, depending on your oven. I find my oven runs very hot, and it’s super tiny so it gets hot more quickly than your average oven of the same age. Follow your gut- you know your oven so cook until it’s done. Some thoughts to comfort you - you are shredding the chicken so cutting it open to see it’s doneness is totally ok and also If it gets a little over done it’s not the end of the world because you are submerging it in the chicken broth after it is done cooking. Over done chicken is better than a stomach ache, so I always err on the side of “definitely done” when cooking my breasts in the oven. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1611434086025-TG1Z937LZL9XJ2KGZ0M1/IMG_5296.jpeg Miss D Cooks - Chicken Tortilla Soup (based on recipe from the Pioneer Woman, Rhea Drummond) - Adios boring soup… Flavorful bright flavors here we come! Adding jalapeños and sweet bell peppers makes this soup flavorful and spicy, but in a comforting way. Summer flavors in the middle of this cold winter? YES PLEASE! https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1611434116889-PSKBG4FXJ55CRRKHNE0S/IMG_5297.jpeg Miss D Cooks - Chicken Tortilla Soup (based on recipe from the Pioneer Woman, Rhea Drummond) Dice your onions, peppers, jalapeños (if you’re using) and garlic cloves. Add olive oil to your deep bottomed pot and add the onions. When they become aromatic, add the peppers and garlic. Add the remaining spice mixture directly to the vegetables, cook for 5-6 minutes, then add the remaining ingredients except the Masa and tortilla strips (if you’re following the source recipe exactly. Cook for 25 minutes (or so) on medium low. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1611434146080-S11LVTR0VYVTEV2CHWK3/IMG_5299.jpeg Miss D Cooks - Chicken Tortilla Soup (based on recipe from the Pioneer Woman, Rhea Drummond) - Shred your chicken While the soup cooks, shred the chicken. Add it when the soup has completely integrated, cook for 2-3 minutes, garnish and serve hot. https://www.missd.net/miss-d-cooks-recipe-of-the-week/2021/1/27/sausage-and-apples-sheetpan monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1611778500203-NGAS9WR2UWWGKOHNQ6RE/IMG_5384.jpeg Miss D Cooks - Sheetpan Sausages with Caramelized Shallots and Apples https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1611778522091-Q7YUYFRVJWNFI7ZW21LU/IMG_5381.jpeg Miss D Cooks - Sheetpan Sausages with Caramelized Shallots and Apples Preheat the oven to 390 degrees. Cut your apples, onions, and sweet potato, toss with oliv eoil and season with salt, pepper, and garlic powder. . https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1611778540781-ER505JCK3XRFAHFLS7EM/IMG_5382.jpeg Miss D Cooks - Sheetpan Sausages with Caramelized Shallots and Apples Put in the oven and toss with mustard and rosemary. Places the sausages, pricked with your fork, nestled in the pan.. Cook for 22-25 minutes. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1611778561644-4TMLJ03TFYIQLQCUH7NP/IMG_5383.jpeg Miss D Cooks - Sheetpan Sausages with Caramelized Shallots and Apples Pour the apple cider vinegar over the vegetables and serve hot! https://www.missd.net/miss-d-cooks-recipe-of-the-week/2021/1/28/hmjnzh5wyy4e6c9skpbgypwqg01bps monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1611854668289-6EBHY28OMUXO1GB5BZ3W/IMG_5423.jpeg Miss D Cooks - Bagels from Scratch Ingredients: 2 tablespoons barley malt syrup, (available in health food stores and some well-stocked supermarkets; an equal volume of molasses is a passable substitute, but won’t impart the traditional malty flavor)*** I used honey because I could not find barley malt syrup • 1 (¼-ounce) packet active dry yeast (about 2¼ teaspoons) • 6½ cups/885 grams bread flour (or use 6 cups bread flour and ½ cup whole-wheat flour), plus more for kneading Tip: For the crustiest, chewiest bagels, use bread flour. However, you can still achieve good results with all-purpose flour. Just try to use a brand with a relatively high protein content. Swapping in ½ cup of whole-wheat flour for ½ cup of the bread flour will make the bagels slightly less chewy but will also give them a boost of flavor. • 2 tablespoons/17 grams Diamond Crystal kosher salt or 1 tablespoon/17 grams Morton kosher salt Tip: When measured by volume, Morton salt packs more densely than Diamond, making it about twice as salty. For consistent measurements across brands, either weigh it with a scale, or use half the volume of Morton. • Neutral oil, for greasing the baking sheets FOR ASSEMBLY: • 1 teaspoon baking soda • ¼ cup/60 milliliters barley malt syrup, plus more as needed • 2 ounces/30 grams each sesame seeds, poppy seeds, caraway seeds, dried minced garlic, dried minced onion and/or flaky salt (optional) Plan of Attack https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1611854695471-EU18OZUP67UJE8U5PL1T/IMG_5409.jpeg Miss D Cooks - Bagels from Scratch Foam your yeast. Place 0.5 cup of water in a bowl and add 2 tbls of barley malt syrup (or honey, molasses etc) and your yeast packet. Let the foam rise to the top of the bowl (5-11 minutes). https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1611854716927-FV6C5CT54593BZYY3502/IMG_5411.jpeg Miss D Cooks - Bagels from Scratch Mix the flour and salt in your massive mixing bowl. Folks, let’s face it- 6 cups of flour is no sm amount of flour so give yourself some room to mix without spilling flour all over your kitchen. Make your own well in the flour with your fingers, and put the yeast into the middle. Mix throughly. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1611854736055-3UVG5J5FPRADFN0Y5CRF/IMG_5412.jpeg Miss D Cooks - Bagels from Scratch Add the rest of the lukewarm water and mix until what the NY Times people call “Shaggy”. I think it’s a baking term and not a typo. so mix until it’s as “shaggy” and RESEMBLES what’s in the photo. Mix with your hands until it all sticks together and knead for 15-22 minutes so there are no crunchy spots or spaces where the flour is not mixed in. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1611854759090-JPQZDKWDRHD291UT3E7Y/IMG_5415.jpeg Miss D Cooks - Bagels from Scratch https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1611854795029-7IA41BP3DJ6FXYZ43PA5/IMG_5413.jpeg Miss D Cooks - Bagels from Scratch After kneading, place into your mixing bowl and cover with a damp towel. Let it rise for 90-130 minutes https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1611854818402-1N9GV3CH0UM7KCFW7NX8/IMG_5398.jpeg Miss D Cooks - Bagels from Scratch After it has risen, Cut into a dozen or so pieces ( i made a baker’s dozen because 13 is such a lucky) of dough using whatever you have on hand. If you’re like me you don’t have what the NY Times thinks home bakers have, so I used a knife. Take the corners of the dough, bring to the center making them into teardrop shaped balls. Cover the ball with your fingers so it has a domed shape and Roll around to make a toadstool Shaped ball. Place oN s greased parchment paper or in my case, tin foil. Parchment paper is ‘Spensive ‘y’all and well, I did not have some when I made them. Cover all the balls with a damp cloth and let them rise for 5-6 minutes. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1611854839853-ZE25RMBPJWS5BRGSU5UQ/IMG_5416.jpeg Miss D Cooks - Bagels from Scratch Do you remember the dUnkin donuts commercial where tge man woke up and said “time to make the donuts”… in not such an excited way? Well, i found mysElf saying “time to make tge bagels” in a way more excit ng way! I did the easy thing, stuck my fingers through the center and made bagel shapes. True bakers apparently make the balls into snakes of dough, and then loop them around their hands, twisting the edges together. I did not do the best job kneading them, arguably maybe not even a good job, so this was hard for me.. So, fingers in the middle it was. Place all the bagels on a sheet pan and let them rise for about 3 hours and 50 minutes to 5 hours minimum, or overnight. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1611854861143-G7IKUQV8S891747C8PNS/IMG_5417.jpeg Miss D Cooks - Bagels from Scratch Preheat the oven to 390 degrees. Take a bucket of water and drop a bagel into the bucket to see if it will rise to the top and If it does, they are ready to boil then bake! Fill a dutch oven (you see mine is not so big) with water, the baking soda and 2 tBls of sweetening syrup (molasses, honey or etc) When it boils, add the bagels, 2-3 at a time and cook for 60-90 seconds. remove them and put them on a cooling rack. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1611854883947-TTRTYKKEY2WX7L0U4BPN/IMG_5420.jpeg Miss D Cooks - Bagels from Scratch When all the bagels have boiled, take the still wet bagels and cover them in your desired spices/flavorings. Mine were onion and poppy seed. Place the bagels, in batches, in the oven and cook for 13-15 minutes. The NY Times recipe said to cook them for twice the amount of time but I checked mid cook and they were DONE! I wanted them to be done so much I wished them into being cooked…. if only it worked like this! https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1611854906609-LSQCR6LT12U6EK5CC3ZA/IMG_5425.jpeg Miss D Cooks - Bagels from Scratch Remove them, eat them hot and take a photo of them when you’re not wearing socks. The photo and the not wearing socks part is optional. https://www.missd.net/miss-d-cooks-recipe-of-the-week/2021/1/27/cucumber-and-lime-salad monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1611778601389-C8GYITPQQWB729NKX4GD/IMG_5400.jpeg Miss D Cooks - Cucumber and Lime Salad https://www.missd.net/miss-d-cooks-recipe-of-the-week/2021/1/2/3so7rv7310hilqicwrt4k3anw7mb5d monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1611433227116-A6RPYHNQFA3XL5PAQMGL/IMG_5212.jpeg Miss D Cooks - Salmon Quinoa bowl Yum, Cilantro! Always clutch with Salmon! https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1609632443288-SANYC4Y31C03EHTJDOJ6/IMG_4899.jpeg Miss D Cooks - Salmon Quinoa bowl https://www.missd.net/miss-d-cooks-recipe-of-the-week/2021/1/19/yphxsrfe9hz1188qmadd8xc3akond2 monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1611088196041-C5O3BEGOXI3D6SW4SFFZ/IMG_5236.jpeg Miss D Cooks - Thai inspired chicken meatball soup Serving suggestion- over microwaveable ramen… https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1611088234252-1HILDXW633XODMXMXL7N/IMG_5213.jpeg Miss D Cooks - Thai inspired chicken meatball soup Dice your cilantro https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1611088256517-3G8UUCGBLDLBFITR3IXG/IMG_5214.jpeg Miss D Cooks - Thai inspired chicken meatball soup Grate the ginger and dice your garlic and DESEEDED decored jalapeno. Make twO piles of the mixture https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1611088294985-P9BKCCJJJQ04EYQT0HQ5/IMG_5215.jpeg Miss D Cooks - Thai inspired chicken meatball soup Add CILANTRO, a pule of tge seasonings and 0.5 tbls of fish sauce to your ground meat. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1611088329969-B78L9IWBN4ALSFH2GMU4/IMG_5217.jpeg Miss D Cooks - Thai inspired chicken meatball soup Add vegetable Oil to your dutch oven. In batches, cook the meatBalls for 5-8 minutes on both sides until cooked through. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1611088354899-D5GF1KXZUUWXPJD091JX/IMG_5219.jpeg Miss D Cooks - Thai inspired chicken meatball soup Keep your raw meatballs and cooked meatballs on their own plates. Put aside. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1611088381867-DM4OQGGCWXCHJD4MYR95/IMG_5221.jpeg Miss D Cooks - Thai inspired chicken meatball soup Add the Reserved herbs and lemongrass in your dutch oven. Cook until aromatic and add coconut milk, chicken atock fish sauce and sugar. Cook on medoum fOr 6-9 minutes. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1611088405007-32ZRHIG764KDT77NHOW6/IMG_5227.jpeg Miss D Cooks - Thai inspired chicken meatball soup Add yoUr meatballs and cook for 11-13 minutes. Serve hot over ricr, or in my case, microwaveable ramen noodles. https://www.missd.net/miss-d-cooks-recipe-of-the-week/2021/1/13/woa8e9mxk5qfs0bnbiwqfe1mbe9vm5 monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1610574704081-P1MUE27U99P4R4V583OW/IMG_5167.jpeg Miss D Cooks - White chocolate and cranberry cookies! https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1610574726214-F9ZAP2WCFGPF4KL0EC6X/IMG_5157.jpeg Miss D Cooks - White chocolate and cranberry cookies! Mix your dry and your wet ingredients in their own bowl. Them combine both bowLs, completely integrating the ingredients. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1610574612952-395BGDWK97SQMTOMCEOR/IMG_5158.jpeg Miss D Cooks - White chocolate and cranberry cookies! Mix in the cranberries and the white chOcolate chips. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1610574759238-W30CTVBSNHLGR79KFWG3/IMG_5159.jpeg Miss D Cooks - White chocolate and cranberry cookies! Grease Your cookie sheet (or use parchment paper) place 2 inch balls on the sheets spaced evenly. I happened to have crisco so used this but uou could also use butter, margarine or a nonreactive oil with a hugh smoking temperature. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1610574792467-67KZC64OSNGZB6K3CYYZ/IMG_5161.jpeg Miss D Cooks - White chocolate and cranberry cookies! Remove from tHe oven 7-11 minutes after putting them in and let them cool. Fancy is not how people would describe me these days so please admiRe my dollar store cookie wrack! https://www.missd.net/miss-d-cooks-recipe-of-the-week/2021/1/9/177jubyhyu4r159bltcna3g3d0mn1k monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1610225809725-1GHQ1KQFLT8Q76XNR3GN/IMG_5113.jpeg Miss D Cooks - Thai chicken stuffed bell peppers https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1610225967885-K4FGFXK3C7S8LY6M448C/IMG_5100.jpeg Miss D Cooks - Thai chicken stuffed bell peppers Prepare the chicken filling: Cook the onion in your skillet and once aromatic, add the garlic and cook on medium low until aromatic. Mix the chicken seasoning mixture. Add the ground chicken to your pan, adding a little bit more oil if necessary and cook until it is not pink. Add the liquid and then cook until integrated, adding chopped cilantro a minute before removing from heat. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1610225994342-VJWHBBL5J8AWL48LOLI9/IMG_5098.jpeg Miss D Cooks - Thai chicken stuffed bell peppers I adjusted from the guide recipe and filled these peppers as I had stuffed peppers before by filling the whole pepper and cutting little pieces off the bottoms so they stand up straight. Coat the papers in oil, salt and garlic powder. Put the peppers in the oven and cook for 18 -22 minutes. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1610226016362-G30DHRZPA9S9KBW71YIO/IMG_5105.jpeg Miss D Cooks - Thai chicken stuffed bell peppers While the peppers are cooking, make the sauce. Add the sauce ingredients to your saucepan and cook until it is syrupy and coats a spoon inserted in the mixture, Turn off the heat and set aside until your peppers are done cooking. Remove the peppers from the oven and generously drizzle the sauce over the chicken mixture of the peppers. Put them back in your oven for 5-6 more minutes. Serve hot and a smile which, in January, can only mean you’re remembering good summers. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1610226037311-KTL382KXDG5BK1DB846O/IMG_5109.jpeg Miss D Cooks - Thai chicken stuffed bell peppers Serving Suggestion: Garnish with cilantro (or green onions) https://www.missd.net/miss-d-cooks-recipe-of-the-week/2020/12/18/qbo4fjgilosuavtnrsehscdpg6mg0d monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1608308030795-KISYFZ7ADI3YYI2UENCT/IMG_4765.jpeg Miss D Cooks - Pea soup with Bacon (based on NYT cooking recipe for "Hearty Pea Soup") https://www.missd.net/miss-d-cooks-recipe-of-the-week/2021/1/2/2m83zc5z2zyusw3h6wmvmvnx2d3z2d monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1609604906227-9W6YQGU1DXKZT5BBA16J/IMG_5023.jpeg Miss D Cooks - Boneless Pork Chops with apples, sage and rosemary https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1609604938042-AAZVTVGYWVD0PJ2VBVEC/IMG_5014.jpeg Miss D Cooks - Boneless Pork Chops with apples, sage and rosemary Preheat the oven to 350 degrees (and make sure to take all your pots and pans out of it, if you’re like me and storage is at a premium). Generously season both sides of the pork chops with salt and pepper and heat the olive oil in your cast iron skillet (or other oven safe skillet). https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1609604994195-LN3NYNDRTDFJCRS0U6N1/IMG_5016.jpeg Miss D Cooks - Boneless Pork Chops with apples, sage and rosemary Sear both sides of the pork shop in the hot pan (2-3 minutes on each side). https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1609605015132-OEGSKTHI52T0EPTTZJR1/IMG_5019.jpeg Miss D Cooks - Boneless Pork Chops with apples, sage and rosemary Remove the pork chops from the pan and set aside. Pout your pat of putter into the skillet and while it melts, cut the apple(s) into same size wedges. Place into the melted butter over medium heat. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1609605035882-NQNB3S357L8T73GN0K5B/IMG_5020.jpeg Miss D Cooks - Boneless Pork Chops with apples, sage and rosemary Finely dice the Rosemary and sprinkle over the apple slices. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1609605063895-VL8TYB8G32AZWJAIFNWZ/IMG_5021.jpeg Miss D Cooks - Boneless Pork Chops with apples, sage and rosemary Turn the apple slices so both sides cook evenly - they should be golden in color. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1609605083852-EECPM7MW9NH9SI27UXOS/IMG_5022.jpeg Miss D Cooks - Boneless Pork Chops with apples, sage and rosemary Layer the apple slices with the sage leaves and place the pork chops on top of them. Put in the oven for 15-18 minutes and serve hot, with the apple slices layered on top. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1609605108529-Q96D1I2NG3TEQB8DA60O/IMG_5026.jpeg Miss D Cooks - Boneless Pork Chops with apples, sage and rosemary https://www.missd.net/miss-d-cooks-recipe-of-the-week/2020/12/17/y5nxmskifkto9v0o8ia1o4clsyk8vd monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1608248076822-MWBUDAEA0ZH14X7K47OB/IMG_4674.jpeg Miss D Cooks - Sweet Potato Latkes https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1608248107209-IEZVOYBKMV20SLM2KYWX/IMG_4668.jpeg Miss D Cooks - Sweet Potato Latkes Combine all ingredients except olive oil in your medium mixing bowl and mix until completely integrated. I added cumin, because I love it and I always think of somebody, when my meal includes it, running in from the backyard (following the aroma of baking food) yelling “Hold on, don’t eat em alL, I’m cum-in”….Don’t be dirty, I am talking about a spice. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1608248132667-W8PWB3JWNBHO0NKXCTU8/IMG_4669.jpeg Miss D Cooks - Sweet Potato Latkes Coat your baking sheet with olive oil and put in the oven for 9-11 minutes. Remove and spoon 6 latke mounds onto the baking sheet. Being careful not to touch the pan. Flatten with your fork and Put the latkes in for 15 minutes, remove from the oven, flip over the latkes and put back in the oven for another 15 minutes. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1608248161450-F5W2ITI3URH979TEAA2L/IMG_4672.jpeg Miss D Cooks - Sweet Potato Latkes Mix the yogurt and cayenne pepper, pour generously over the hot latkes, drizzle with diced green onions (called scallions by you fancy folk) and Add some applesauce on the side in something more generous than an actual sHmear… https://www.missd.net/miss-d-cooks-recipe-of-the-week/2020/12/5/3jghfkndalf57b0vzbxcs5c6exrkxt monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1607213546588-HCYRTOX7HN1BGGOSCPWT/IMG_4557.jpeg Miss D Cooks - Homemade Buffalo Chicken Tenders https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1607213575213-R9PPIUUVAZY8PG492TN8/IMG_4554.jpeg Miss D Cooks - Homemade Buffalo Chicken Tenders Clean the chicken of sinew and cut into sm strips…the tinier the piece, the quicker it will cook. Cut into very similar sizes though so they cook evenly. Whisk the eggs and add your milk to the egg mixture. Crush the “crunches” either using your hands or your food processor and add the listed spices. Measure the flour and put it in your medium bowl. Dip each piece in the flour, dunk in egg/milk, and then dredge in the crunches. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1607213595010-O7WYKUYCA652QOF4Y1NM/IMG_4555.jpeg Miss D Cooks - Homemade Buffalo Chicken Tenders Cook in your oven for 13-15 minutes https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1607213611432-7Y1ZACGAQ82Q1E1SWJ44/IMG_4556.jpeg Miss D Cooks - Homemade Buffalo Chicken Tenders Mix your bbq sauce and brush the chicken individually in sauce. Pick up each piece and turn over in the bowl of the sauce and place on your platter. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1607213632463-XUVTC9J8UJDMPKB67QGV/IMG_4558.jpeg Miss D Cooks - Homemade Buffalo Chicken Tenders Cut your celery into sticks and serve with love https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1607213651659-6LO6BKSIMNJU2UG23MXL/IMG_4559.jpeg Miss D Cooks - Homemade Buffalo Chicken Tenders YUM! https://www.missd.net/miss-d-cooks-recipe-of-the-week/2020/11/26/w6r4ly7c4fcs1sq8v42s8frat7sf43 monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1606437187884-D22HNR1N1PW8JPLO7BF9/IMG_4397.jpeg Miss D Cooks - Peanut Butter Blossom Turkey Cookies https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1606437225242-3TMF08PO5IF8XPI4257X/IMG_4350.jpeg Miss D Cooks - Peanut Butter Blossom Turkey Cookies Line your cookie sheets with parchment paper. Roll your cookies into balls and space evenly. *NY Times’s recipe recommends rolling them in sugar (which my grandma did) but I knew how decadent I was planning on making these so I skipped extra sugar. You can! Of course! https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1606437251469-3ZU5XQ88CS8J6LULN3DP/IMG_4352.jpeg Miss D Cooks - Peanut Butter Blossom Turkey Cookies Either using a glass of your CLEAN AND WASHED HAND press them down. Cook for 6-9 minutes (keep checking them)…you’ll know they’re done when the edges are slightly browning… https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1606437274262-MLRK4U27FNJ8AW4U7QTE/IMG_4353.jpeg Miss D Cooks - Peanut Butter Blossom Turkey Cookies Remove cookies from sheet pan and put on a cookie rack. Mine is from the dollar store, even though in these times luxuries seem like things we cannot afford, buy yourself a dollar store cookie rack. Your mind will be blown fellow cookie bakers. Roughly 2 minutes after removing from the pan, place your unwrapped miniature Reese’s Peanut Butter Cups at the bottom of your cookies. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1606437297645-LAFPPJGSJXI0ZLCWZGBZ/IMG_4355.jpeg Miss D Cooks - Peanut Butter Blossom Turkey Cookies Five to six minutes after place them in, place either your eyeball sprinkles or your white chocolate chips into the melty chocolate chips…GENTLY. You should just be able to just place them there, with not effort. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1606437319788-ZOF16YWG7QWKM91Y28U7/IMG_4357.jpeg Miss D Cooks - Peanut Butter Blossom Turkey Cookies This is what the cookie looks like with chocolate chips and the benefit with white chocolate chips is you can adjust eyeball placement. The bad part is it adds an additional step because you have to apply eyeballs either with melted chocolate in a piping bag or frosting (if you’re careful). https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1606437341874-I1UR6URP6BV6SWILJVXS/IMG_4366.jpeg Miss D Cooks - Peanut Butter Blossom Turkey Cookies This is what happens when bad melting happens to good chocolate ….a cookie with a wandering eye. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1606437363338-45Z9JFRQ5B99L7JKOGXQ/IMG_4364.jpeg Miss D Cooks - Peanut Butter Blossom Turkey Cookies Yes, the chocolate chips as eyes are very endearing and I am no stranger to adding complexity to my recipes, but I was concerned about transporting them… https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1606437383905-DT03GOJH95L83OO5X3NQ/IMG_4387.jpeg Miss D Cooks - Peanut Butter Blossom Turkey Cookies I decided on my “good version” to go with eyeball sprinkles….I let them sit honestly, more than over night, wrapped in Saran Wrap, and it made decorating them easier and didn't effect the taste! https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1606437403130-21G7UH96QBMZCXJB65SE/IMG_4406.jpeg Miss D Cooks - Peanut Butter Blossom Turkey Cookies Frosting (in this way) I added a tbs or so of peanut butter to my store bought Betty Crocker Frosting, to more than half of the frosting I added foOd coloring (red and yellow) to make orange. I frosted the whole cookie with this frosting base and dyed the remaining frosting red and Mustard yellow. I piped on the big red lines using a star burst tiP and the yellow beaks and yellow flourishes using an extremely fine tip point. https://www.missd.net/miss-d-cooks-recipe-of-the-week/2020/11/1/cyckvps2gynrb8wy7kry7r2b3fujad monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1604251298067-CXKGJLER2METRRE46ACH/IMG_3903.jpeg Miss D Cooks - Roasted Rosemary honied tricolor carrots https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1604251336600-GWX3E67MOVBLV421YCVE/IMG_3890.jpeg Miss D Cooks - Roasted Rosemary honied tricolor carrots Preheat your oven to 375 degree. Peel your carrots and if they’re extraordinarily girthy, cut down the middle. Toss them with olive oil, salt and pepper and put on your baking sheet. Dice the Rosemary and liberally sprinkle over the carrots. Put them in the oven for 30 minutes. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1604251371425-9YIT2X1BZPSU28V1FQCW/IMG_3892.jpeg Miss D Cooks - Roasted Rosemary honied tricolor carrots Remove from the oven after 30 minutes and then drizzle with honey for 25 minutes, or until roasted thoroughly and easily cuts with a fork. https://www.missd.net/miss-d-cooks-recipe-of-the-week/2020/9/16/xbjzb7e1x8p5ch7v6evjrughjwyiz7 monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1604250718478-328JT30ZXW2AIVL5Y7V4/IMG_3083.jpeg Miss D Cooks - Thai chicken burgers with peanut sauce Thai burger assembled with sauce and slaw https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1604250789323-GFHCP098SOX96GN24TXB/IMG_3053.jpeg Miss D Cooks - Thai chicken burgers with peanut sauce Mix the burger spice ingredients https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1604250826166-PP774JRA779QPSEF4IZA/IMG_3054.jpeg Miss D Cooks - Thai chicken burgers with peanut sauce Wash your hands again because I am sure you washed your hands when you got back from the grocery story and mix it with your hands. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1604250887368-M8JNJ9TSUYDNRCR7MWD1/IMG_3055.jpeg Miss D Cooks - Thai chicken burgers with peanut sauce Form into 5- 6 burgers. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1604250930223-GH3JQ2BQ9M6NSQ5SE3XK/IMG_3056.jpeg Miss D Cooks - Thai chicken burgers with peanut sauce Keeping sure to ensure there is space in the pan, add olive oil to your pan and cook the burgers over medium heat, covering if you desire them to cook more quickly.. i don’t actually bave a pan with an actuAl lid, so well… i hover like in a way i don’t hover in all other areas of my life. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1604250986771-ULLNZV98FMF1AUSQMV3Y/IMG_3061.jpeg Miss D Cooks - Thai chicken burgers with peanut sauce Mix the ingredients for the peanut sauce https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1604251050728-M7IH8P5ILE3EJZXDKXDT/IMG_3064.jpeg Miss D Cooks - Thai chicken burgers with peanut sauce Assemble your burger - Slaw not pictured, but its addition is beautiful. https://www.missd.net/miss-d-cooks-recipe-of-the-week/2020/11/18/spicy-siracha-chicken-meatballs monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1605723549011-D19O7ZRIXHAY79UGB4K8/IMG_4262.jpeg Miss D Cooks - Spicy Siracha Buffalo Chicken Meatballs Serving Suggestion: On a bed of lettuce slightly drizzled with low fat bleu cheese dressing to cut the heat https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1605723588831-2N6PEMJH6QRXY63XL9C2/IMG_4253.jpeg Miss D Cooks - Spicy Siracha Buffalo Chicken Meatballs - Make your Sauce Mix Sauce Ingredients thoroughly…I used Siracha which has some additional ingredients, but it was delicious. I did not add red pepper flakes because well, I would not find them in my spice cabinet. If my kitchen had a ski patrol they would issue an avalanche warning for my spice cabinet because my kitchen is so tiny and it is hard to organize cabinets which are above your reach at 5 ft 2 . https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1605723623879-P0YXW2TRQGQIU1EFQW9J/IMG_4255.jpeg Miss D Cooks - Spicy Siracha Buffalo Chicken Meatballs - Achieve Meatball Nirvana Mix the meatball mixture and yes, wash your handstand then use your hands. Sometimes it still makes me squeamish to touch raw meat but I soldier through it to achieve Meatball Nirvana. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1605723662021-2M8DUSVLH96PK67UUVTX/IMG_4256.jpeg Miss D Cooks - Spicy Siracha Buffalo Chicken Meatballs Form into golfball sized meatballs https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1605723689995-P7SHTFP1YEAD68DS5DFY/IMG_4257.jpeg Miss D Cooks - Spicy Siracha Buffalo Chicken Meatballs Heat oil (vegetable is recommended but I used olive oil). Chicken is hard to cook because it is hard to tell when it will be done but I have learned if you don’t want to cut into your actual burgers/meatballs to check for doneness, you can go by firmness. If the meatball is firm, it is done and if it still has some give in the middle, it is not. Unlike beef, where some redness is permitable, there is no safe way to consume underdone chicken. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1605723718360-H9V70F9TFO4UNW6P0RGL/IMG_4261.jpeg Miss D Cooks - Spicy Siracha Buffalo Chicken Meatballs Remove them from the pan and put the sauce over the meatballs, entirely covering them and turning them over to ensure they’re completely drenched….Makes awesome leftovers and you could even use them as appetizers by sticking a toothpick in each. Stories are my jam and I would sit and listen to somebody talk about their story, if they were being honest….for well, a while. Biographies were often what I gravitated towards when I started reading chapter books and I spent hours learning about people who had made a difference and what had made them who I was. My parents did not ever seem to think it was odd I loved curling up with some comfy blanket and a cup of tea over doing other stuff during the winter. Unfortunately for my siblings, I think it made my parents think children who did other things were surprising. Where I grew up was some kind of sledding wonderland and while my siblings and neighbors would sled until past dark, flying over homemade jumps and whirring down snow covered trails, after 3 hours in the morning and a few in the afternoon, I was primed to read and read I did. Truth be told I am somewhat cautious and while they loved flying by the seat of their pants, it made me nervous to see them doing things which could have gotten them hurt because I am about as tender heated as they come about other people’s pain. Yes, despite my adventures in life there are parts of my soul which belong to some kind of fussy old lady worrying about frost bite and concussions. Until I learned about the fact some girls don’t ever sled or have not ever shoveled, I thought of myself as the fuddy duddy of pretty much my entire childhood friend group based exclusively on the fact as a child there were times I would rather learn about Lousia May Alcott than break an ankle. In living life I have realized I probably spent more time outside than most people and am wilder at heart than many- I was just comparing myself to people who were probably among the wildest of heart people to ever be. I have this kind of hunger to know, to understand and to listen and so when I took on writing this recipe I did a little research about the history of what we consider buffalo sauce. Food - how we eat, what we eat, who we prepare it for and why- is often an awfully accurate storyteller. I had heard the story of buffalo-sequel things before but I went to the internet to confirm what I knew. I learned (in more detail) the original buffalo sauce was not named for the animal but instead for the city of Buffalo, NY. Late at night, the story goes, the Bellismo family served chicken wings in a spicy sauce to their son in their family bar and since their invention, the world has declared the pairing of spicy hot sauce based sauce with well, meat, truly “bellisimo” A few years ago I heard a statistic that Buffalo is actually the “lonely hearts” capital of the Northeast United States, meaning there are more unhappily single people there, per capita, than all other cites where the survey was conducted and the surveyors attributed this to the lengthy and sometimes inhospitable winters. While I am not sure if this statistic is still true it got me thinking that for those lonely cold souls I am glad they at LEAST have hot wings. It is no mystery to me, after spending some time in Central New York where the winters are probably equally intense, people there might have made and popularized a food which will warm you. It’s also no mystery to me, having lived in a snow belt, how additionally difficult it is get to know people when there’s 2 feet of snow on the ground and…it’s still snowing. If you’re not being warmed in the bed, you can eat something which warms you instead. Yes, I rhyme and sometimes my rhymes are a little winky winky. Often I think the western and northern counties in New York State get a bum wrap because their winters are so intense but I have heard people have been moving to these areas because of a number of reasons this year. I think we might be able to look forward to some real food innovations of the “warming variety” soon. Dear Buffalo, for the invention of hot wings (and their children hot chicken meatballs and buffalo cheddar cheese) I thank you and wish for you all kinds of warmth. https://www.missd.net/miss-d-cooks-recipe-of-the-week/2020/11/1/wsr76lgewmua9nkzdvammalrmrtf9r monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1604251716182-MBNSFLIZ73MIX2B3P2D9/IMG_3915.jpeg Miss D Cooks - Burrata Bruschetta 2 ways https://www.missd.net/miss-d-cooks-recipe-of-the-week/2020/11/1/baked-oatmeal-cookie-pears monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1604251117470-FTYXJ7GYOWNM09YXAFYS/IMG_3906.jpeg Miss D Cooks - Baked Oatmeal Cookie Pears Serving suggestion- with vanilla ice cream and caramel drizZle https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1604251149252-WQJTSZHI8C3UOYLSN2GR/IMG_3897.jpeg Miss D Cooks - Baked Oatmeal Cookie Pears Preheat the oven to 390 degrees. Scoop out the insides of the pears, and brush lightly with your melted butter. Mix your oats, brown Sugar, cinnamON, and remaining butter and fill the pear halves. Put them in the oVen and allow them To cooK until the pears are aromatic and Easily takes a knife all the way through. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1604251189301-Q9GIYILIEMFSFTMC0JCE/IMG_3898.jpeg Miss D Cooks - Baked Oatmeal Cookie Pears Pictured- pre-baking. Serve hot and possibly with a scoop of Vanila ice cream. https://www.missd.net/miss-d-cooks-recipe-of-the-week/2020/10/14/betty-crockers-apple-pie monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1604249822767-XPWWUOY8C5D7X8FEFU6Q/39F3511A-4F71-4605-B1D1-2A05460AF3A6.jpeg Miss D Cooks - Betty Crocker's Apple Pie https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1604250195726-H8TXDKERGXB6M8HTPY09/IMG_3361.jpeg Miss D Cooks - Betty Crocker's Apple Pie Prebake your crust (also called blind baking it) - Place a piece of parchment paper over the top and fill it with dried beans or lentils (these are garbanzo). Put in the oven for 5-6 minutes, at 350 (or until done) https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1604250275423-R2PIHBJ8103FDIZ7OUPY/IMG_3363.jpeg Miss D Cooks - Betty Crocker's Apple Pie Preheat the oven to 390 degrees. Peel and cut your apple slices https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1604250320689-CHQ0BWLBX4GYU74QYIMR/IMG_3366.jpeg Miss D Cooks - Betty Crocker's Apple Pie https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1604250408222-7MST999PA95DDZ35ID4G/IMG_3367.jpeg Miss D Cooks - Betty Crocker's Apple Pie Toss your apples in the spices for the filling (including lemon juice) https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1604250483432-BPQ5CIYN2U6GA5QFA0VK/IMG_3371.jpeg Miss D Cooks - Betty Crocker's Apple Pie Mix the crumble topping. Pour your seasoned apple slice filling into the pie shell and cover in the crumble topping. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1604250538313-C5YLMHXMI3NLJ2QTG589/IMG_3377.jpeg Miss D Cooks - Betty Crocker's Apple Pie Bake for 41- 56 minutes (or until the crumble topping has started browning and juice is oozing our from the pie). https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1604250622502-B1FLURHGOSIIN90QMKA3/IMG_3422.jpeg Miss D Cooks - Betty Crocker's Apple Pie Enjoy (and share)…harvest season is about sharing abundance… https://www.missd.net/miss-d-cooks-recipe-of-the-week/2020/10/14/turnip-greens monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1602702613312-VLK6SFPK4R10J333X7PR/E6E9BDE2-0ED6-42FB-9D55-E19FF6F6F7DB_1_201_a.jpeg Miss D Cooks - Turnip Greens Yum…my only complaint is they were done so quickly! https://www.missd.net/miss-d-cooks-recipe-of-the-week/2020/8/20/c8dvc6lf6oizk42c7i5xdew11b1w7o monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1600290000986-7U1OMPQP14OJY2OD6VMK/IMG_2515.jpeg Miss D Cooks - Spicy oven baked cod Place in a baking dish, and place in the oven https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1600290042432-O8AV41WORWS1RVUB3Y2R/IMG_2516.jpeg Miss D Cooks - Spicy oven baked cod This recipe uses spices which are generally not on the expensive side but when combined make something super satisfying which tastes ‘ pensive y’all… https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1600290211894-UJPQTCTV8TU5XSCJCDYV/IMG_2522.jpeg Miss D Cooks - Spicy oven baked cod Cook until fish has finished browning but is still juicy and moist. Fish should easily flake with opened in its densest part. Serve with simple garlic aioli (Recipe in previous posts under “Spicy Tilapia”) https://www.missd.net/miss-d-cooks-recipe-of-the-week/2020/9/26/qtu0fei5h9r6xyrkgm3ok56b6pz32a monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1601126986925-921U4NH7IHUQID3WEZUE/IMG_3409.jpeg Miss D Cooks - Apple Pies for 2 (miniature apple pies in mega muffin tin) This is what you have to look forward to! https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1601127023730-RJHK6V31W786ZHDBGUOR/AC7F15A1-C5C8-4FDE-82D7-A0CF39BAA88D.jpeg Miss D Cooks - Apple Pies for 2 (miniature apple pies in mega muffin tin) Optional- go to your loCal apple orchard and Have your family’s children pick copious quantities of apples… https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1601127045425-UQK8XEJ016H59HPL94EG/IMG_3426.jpeg Miss D Cooks - Apple Pies for 2 (miniature apple pies in mega muffin tin) Preheat your oven to 350 DEgrees PeEl your apples, core and remove seeds and Stems. Rough dice them into The same size cubes and toss with sugar, cinNamon, lemon juice, and corn starch. Put in your medium saucepan and cook thoroughly, STIRRING constantly until the apples are cooked and the sauce resembles drnse syrup. Set aSide to co. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1601127081278-K0H5O72RHQDSOR0CCLNZ/IMG_3391.jpeg Miss D Cooks - Apple Pies for 2 (miniature apple pies in mega muffin tin) When your apples have cooled, GenerouslY butter your “6 muffin” Muffin tin. And roll out your pie dough. Trace a big mug or sm bowl for the bottom crust and press it into the tin, making sure the edges come all the way to the top. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1601127110159-07QH4XDF29JYTJF9W9WL/IMG_3392.jpeg Miss D Cooks - Apple Pies for 2 (miniature apple pies in mega muffin tin) Generously fill your muffins with your cooled apple mixture. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1601127184133-OC8FKQ2M92VYDEHXNF7W/IMG_3394.jpeg Miss D Cooks - Apple Pies for 2 (miniature apple pies in mega muffin tin) To make the top, roll out the remaining crust. To make tHe heart shape pictured above, cut out the top using a mug as a cookie cutter (you could also use a bisuit cutter) and take a cold sharp knife to trace a heart shape. Lift The dough off, remove tge heart shape from the miDdle and press down the edges with your fingers and thEn a fork. You could make personalized pies with your letter initial instead of your heart. to make the lattice top use the rolled pie dough and using your knife cut strips for the top. Lay strups acRoss horizontally and then take tHe remaining strips and weave them verticallt Over and under ever other strip. Press the edges down and trim the excess off https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1601127255962-HS29ZFILO9FLBPJAJXLG/IMG_3401.jpeg Miss D Cooks - Apple Pies for 2 (miniature apple pies in mega muffin tin) Cook For 40 minutes (apx) and Until your top is browning. Cool completely and then when cook, remove from the Pan. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1601127280610-0LXQY1LSWQKA6JIANRO6/IMG_3415.jpeg Miss D Cooks - Apple Pies for 2 (miniature apple pies in mega muffin tin) Serve with a smile and a spirit grateful for harvest season. https://www.missd.net/miss-d-cooks-recipe-of-the-week/2020/9/16/38vkgbh0az1im8tuelqc9ip2dp67ap monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1600290389751-3SRJCK1SCD3ON35LV8QA/IMG_3134.jpeg Miss D Cooks - Italian plum torta (courtesy of The NY Times) Cream tHe butter and sugar. Add the eggs, flour, baking powder and remaining ingredients.* i used Salted butter So i omItted tHe addition of additional salt* Pour into your sm/medium springform pan and use your spatula to spread to your edges. If making again i would line the bottom witH parchment paper, so you should! https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1600290421476-U2SH4DH200V86974DCB5/IMG_3136.jpeg Miss D Cooks - Italian plum torta (courtesy of The NY Times) HaLve your plums, remove your pits and place the plum halves skin side up in your pan, nestling thrm into your batter. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1600290456968-339QHGPXTUTK31L0Q5SP/IMG_3137.jpeg Miss D Cooks - Italian plum torta (courtesy of The NY Times) Cook for 50-60 minutes in your oven depending on the heat of your oven and how many plums you add- more plums mean more moments because of their internal water content https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1600290529208-SKUH71UAN95TJQVMZBAC/IMG_3168.jpeg Miss D Cooks - Italian plum torta (courtesy of The NY Times) Let your torta cool, remove from springform pan and serve with your best smile, covered in flour and wearing a messy bun to make em think you slaved away all day! https://www.missd.net/miss-d-cooks-recipe-of-the-week/2020/8/28/dkp1h2zk4dfhx50tpkt78yt519a4p6 monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1598653492978-H9N7ZAIH1VC1MF9N19N4/IMG_2724.jpeg Miss D Cooks - Confetti Cake FROM SCRATCH! Finished cake!!! Sprinkletastic! https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1598653551447-WG30TNUNYOOD7XAVECCJ/IMG_2677.jpeg Miss D Cooks - Confetti Cake FROM SCRATCH! CuT parchment paper the sizE of the bottom of each cake pan, butter and lightly flour. Tap the excess out if the pan. Put aside. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1598653583302-D80VU3QFHOP4876XJKBT/IMG_2678.jpeg Miss D Cooks - Confetti Cake FROM SCRATCH! In a medium bowl, whisk together flour, baking powder, baking soda and salt. In a small bowl, stir together milk and vanilla. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1598653637993-TZT68HWRBPEK1UJ1HOKK/IMG_2681.jpeg Miss D Cooks - Confetti Cake FROM SCRATCH! In a mixer fitted with the paddle attachment, beat butter and sugar at medium-high speed until light and fluffy, 2 to 3 minutes. Reduce speed to low and, with mixer running, slowly add egg and whites and beat until smooth and creamy, 1 to 2 minutes. Scrape down bowl. Add half the flour mixture, then the milk mixture, then the remaining flour mixture, beating to blend https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1598653720138-JOT4199FA76LSDZCWLN6/IMG_2686.jpeg Miss D Cooks - Confetti Cake FROM SCRATCH! Add half the flour mixture, then the milk mixture, then the remaining flour mixture, beating to blend after each addition. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1598653779738-6HQ7KAF68AEKBAL7Q167/IMG_2689.jpeg Miss D Cooks - Confetti Cake FROM SCRATCH! Scrape down bowl and whip again! https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1598653820725-0JGCIP1OG60QY0JFJC0F/IMG_2691.jpeg Miss D Cooks - Confetti Cake FROM SCRATCH! Remove bowl and use a spatula or spoon to mix in sprinkles by hand. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1598653857445-3X5QNWTN29NH3NUJ7828/IMG_2692.jpeg Miss D Cooks - Confetti Cake FROM SCRATCH! Mix in sprinkles throughly https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1598653919641-DSJOPR878T2827A6OA3U/IMG_2693.jpeg Miss D Cooks - Confetti Cake FROM SCRATCH! Pur even amounts in both pans. I had 9 inch, not 8 inch pans, so my cakes were thinner. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1598653958242-WOOB6RW3PP5KG8PD1EGF/IMG_2696.jpeg Miss D Cooks - Confetti Cake FROM SCRATCH! Cook until a toothpick inserted into the middle comes clean after inserted (20-25 minutes) i cooked mIne for 23 minutes, rotating them mid way through cooking. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1598653987585-GJEA0M3JPTCUROTSCW1H/IMG_2699.jpeg Miss D Cooks - Confetti Cake FROM SCRATCH! And now for your frosting- Spoiler Alert! Best creaM cheese frostIng ever! I even froze the excess for sweet cravings i might have! https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1598654020563-NE5FC6HFV284K8HK3U4Z/IMG_2702.jpeg Miss D Cooks - Confetti Cake FROM SCRATCH! Make the frosting: In a mixer fitted with the paddle attachment, beat cream cheese, butter and salt together at medium speed until light and fluffy, 2 minutes. Reduce speed to low and, with mixer running, slowly add sugar and beat until smooth. Beat in vanilla just until incorporated. Taste frosting; you should be able to taste the cream cheese and a little bit of saltiness, as well as the sweetness. If desired, add more salt or sugar. Keep refrigerated. (Copied directly from ny times cooking) https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1598654050632-ABB9RMBAPOX2B962Q35V/IMG_2705.jpeg Miss D Cooks - Confetti Cake FROM SCRATCH! Mix in the frosting sprinkles! https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1598654080747-SKZGA9ANOJF69ZE0XI2G/IMG_2708.jpeg Miss D Cooks - Confetti Cake FROM SCRATCH! Cool the cake for at least 3 hours. Frost The bottom cake, place the second cake on top and frost together. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1598654105713-UNEBZ0NPBOB687CWBCOM/IMG_2709.jpeg Miss D Cooks - Confetti Cake FROM SCRATCH! I made my own sprinkle stencil from a paper bag for some more sprinkle love! If making, if making on your own come upon a simple shape, cut out and place on top. You could tape the edge to avoid runaway sprinkles! https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1598654136081-DGLA84DKBLHTGVMO18VN/IMG_2710.jpeg Miss D Cooks - Confetti Cake FROM SCRATCH! With yoir liberal hand, sprinkle sprinkles in the shape and carefully remove. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1598654168360-BSHH6SS3SHK0TV5WK7BI/IMG_2715.jpeg Miss D Cooks - Confetti Cake FROM SCRATCH! If Us8’g, place your chocolate sprinkle covered marshmellows on your cake. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1598654196190-KCM7SMM4NO81C8Q84T27/IMG_2724.jpeg Miss D Cooks - Confetti Cake FROM SCRATCH! Decorate as you wish! https://www.missd.net/miss-d-cooks-recipe-of-the-week/2020/8/28/uftgzedbznz2tv92gr67nat1b161az monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1598654387093-OJMRADO4TWFCV511O2MR/IMG_2660.jpeg Miss D Cooks - Easy Marshmallow Sprinkle Pops Finished white chocolate dipped pops https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1598654426003-0EGZLDLI6YGJPX3ZR08G/IMG_2656.jpeg Miss D Cooks - Easy Marshmallow Sprinkle Pops GentLy stick Your marshmallows on the sticks before you melt the chocolate https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1598654458192-B4XBMD3VA1B4DDDQ6O1F/IMG_2654.jpeg Miss D Cooks - Easy Marshmallow Sprinkle Pops Ganache: i made chocolate ganache by adding butter and a little splash Of milk to mElt the chocolate. I am not a candy making expert but what i do know is temperature is king/queen/genderfLUidleader when dealing with confection, so my marshmallows were having temper tantrums witH traditionally melted chocolate…so….i improvised. Dip your marshmAllows in Your chocolate, and then immediatelY dunk in your sprinklEs, nuts, cookie little bits- etc…place the pops Top down on your plate, and allow to set/cool in a cool place. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1598654485788-86V4XPMDYBTDCOUQ7ASY/IMG_2657.jpeg Miss D Cooks - Easy Marshmallow Sprinkle Pops White chocoLate melt: add 2 inches (or so) of water to your mediuM saucepan and place either a double boiler (pictured) or glass bowl over tHe top. Turn up so water boils and add your chips. Using a heat resistant spatula (silicone) keep stirring the chocolate, adding olive oil as needed when it needs more liquid. When it is glossy and smooth, dip your pops, and repeat Your process listed above. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1598654522467-WHURSRVZ3UAXTHN7F88U/IMG_2653.jpeg Miss D Cooks - Easy Marshmallow Sprinkle Pops Finished dark chocolate pops https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1598654591711-LBBM7V1Q6O4KPJ35YY6D/IMG_2721.jpeg Miss D Cooks - Easy Marshmallow Sprinkle Pops I made this display using discarded foAm packaging wrapped in sprinkles wrapping paper i happened to have on hand and stuck the pops in it. I made a sign from Wrapping paper, dollar store ribbon and a Shish kebab sKewer, and voila! almost instant awesome! https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1598654626800-4MMNNA313TPQ5NJCNAPT/IMG_2719.jpeg Miss D Cooks - Easy Marshmallow Sprinkle Pops If you’re looking to make this dIsplay you couLd find whatever foAm you have on hand (because foAm has serious repurposing foAmo - fear of also missing out) and tape underneath. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1598654664584-OYKB7SZ7O5N9GCFX59WV/IMG_2723.jpeg Miss D Cooks - Easy Marshmallow Sprinkle Pops If you’re feeling especially crafty, you can even make a sprinkle -tastic card, using Glue and real sprinkles… https://www.missd.net/miss-d-cooks-recipe-of-the-week/2020/8/9/j6lw2o4t9hsghycou96pmjwa9hxmr6 monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1597020997103-I9CEPXVWX3H5JQ5V93UG/IMG_2273.jpeg Miss D Cooks - Ginger lime chicken https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1597021027567-7B1GZNIU8H3YRYN3EE6K/IMG_2248.jpeg Miss D Cooks - Ginger lime chicken Add the mayonnaise, lime juice, grated ginger, saLt and pePper to your mixing boWl. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1597021059572-DMKDW7EX5MFQHDF9OGEK/IMG_2249.jpeg Miss D Cooks - Ginger lime chicken Clean the chicken of sinew and using your meat tenderizer, Make It an even WiDth. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1597021084528-SLLWHU4TFZSCIO1SY4M0/IMG_2250.jpeg Miss D Cooks - Ginger lime chicken https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1597021112581-XGW74DXN7WGAG4X6Q8IV/IMG_2270.jpeg Miss D Cooks - Ginger lime chicken Coat your chicken and marinate for 30 minutes+ https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1597021137130-WO5GD7BH5QTII03P3JKU/IMG_2272.jpeg Miss D Cooks - Ginger lime chicken Cook in hot olive Oil (or on a grIll) until done https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1597021162603-4PL7T4OTY5K0ANYHOG81/IMG_2189.jpeg Miss D Cooks - Ginger lime chicken Me, a few days ago… juSt so you have a recent visual on the cheF https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1597084204299-ZUQTF8VYZMRQ12KTY4L0/IMG_2298.jpeg Miss D Cooks - Ginger lime chicken Serving suggestion for leftovers- atop a summer salad https://www.missd.net/miss-d-cooks-recipe-of-the-week/2020/8/9/9fw0r0z5ngs1i5cy5cx4dab1ecsajj monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1597020465507-1XH5VM0ALSOV17KCZL2P/IMG_2264.jpeg Miss D Cooks - Grilled stuffed mini Bella peppers skewers https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1597020496984-FA5EX1T1QEYBU5NHKX68/IMG_2251.jpeg Miss D Cooks - Grilled stuffed mini Bella peppers skewers Soften the 3 oz of cream cheese https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1597020602308-PUXO74PSANFF677RDY6K/Adjustments.jpeg Miss D Cooks - Grilled stuffed mini Bella peppers skewers Add the diced cilantro, chopped shallot, salt, pepper, and sour cream to your sm boWl and mix throughly https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1597020628646-5XL21PQWPBZWZSKTIUY2/IMG_2253.jpeg Miss D Cooks - Grilled stuffed mini Bella peppers skewers I usually try and keep to the habit of having a racel ray garbage bosl and this is mine for this recipe https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1597020657599-8K1BE9G6L380R1FEBKB0/IMG_2254.jpeg Miss D Cooks - Grilled stuffed mini Bella peppers skewers Core and deseed the peppers by putting your knife inside and clearing the insides. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1597020686728-6MPG31KMDE1VKQU6MAPP/IMG_2255.jpeg Miss D Cooks - Grilled stuffed mini Bella peppers skewers When you cut the top off your PepperS, cut in a curcle snd simply lift the top off.. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1597020717557-XSTZUVD4LG9GKDSQ1V84/IMG_2256.jpeg Miss D Cooks - Grilled stuffed mini Bella peppers skewers Using your knife, stuff the peppers with your cream cheese fIlling. Cover a refrigerate. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1597020743529-ER1OSV55LNYP8MM1Y24U/IMG_2257.jpeg Miss D Cooks - Grilled stuffed mini Bella peppers skewers Soak your skewers in a baking dish for minimum of 30 minutes https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1597020774923-1X85IX5AVD44ES70KGXB/IMG_2259.jpeg Miss D Cooks - Grilled stuffed mini Bella peppers skewers Places the peppers on rhe skewers, rub the outside with olive oil and season eith salt, pePper snd powdered garlic https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1597020807113-DXGYH4XJO8XC71M3AOWR/IMG_2264.jpeg Miss D Cooks - Grilled stuffed mini Bella peppers skewers Place on a hot grill until both sides are charred https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1597020839605-7OX1I74NJWZKG3S1P7JO/IMG_2266.jpeg Miss D Cooks - Grilled stuffed mini Bella peppers skewers Remove from the grill snd serve hot (or cold) https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1597020881738-HQL79EZ3J49NH03RTH8B/IMG_2277.jpeg Miss D Cooks - Grilled stuffed mini Bella peppers skewers Serving suggestion: greek orzo salad, ginger lime chicken and stuffed grilled bellAs https://www.missd.net/miss-d-cooks-recipe-of-the-week/2020/8/8/pulled-pork-with-sweet-summer-slaw monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1596924893859-KTLFND7Z5XT4310287HL/IMG_0990+2.jpeg Miss D Cooks - Pulled Pork with Sweet Summer Slaw https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1596925089109-7QY16Z5QBN3L31TSWVGA/IMG_2478.JPG Miss D Cooks - Pulled Pork with Sweet Summer Slaw Add all the pork ingredients to your slow cooker and turn on high for 5-6 hours oR low for 7-9 hours. When the meat easily comes of the bones and seems to shred itself, it is cooked. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1596924977311-43ZA5KVZQ7ZS76QK8CC1/Pulled+pork+with+slaw.JPG Miss D Cooks - Pulled Pork with Sweet Summer Slaw While the pork cooks (or after it is done, as I did because it was not cooked for the meal it was supposed to be served), assemble the slaw. Chop the cabbage, shred the carrots and generously add the ingredients. I added more vinegar, sugar, salt and lIme juice than noted in the recipe, but I was dealing with more pork than the original recipe called for. If I was making slaw for myself I would have added the cilantro but alas I was not, so my slaw was sans cilantro. Cilantro and Corona taste like summer to me, so my summer palate was slightly sAddened by cilantro’s suddenly unfair exclusion. Nobody likes being excluded, especially cilantro. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1596925304243-EBY0R7270COZHK8M9AVZ/IMG_5774.JPG Miss D Cooks - Pulled Pork with Sweet Summer Slaw Using tongs, remove the bones and the gristle which has not cooked down https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1596925434221-QLU8R145GN6HM5IK209Q/IMG_7987.JPG Miss D Cooks - Pulled Pork with Sweet Summer Slaw This is what the shredded pork should look like. Use your same tongs to move all the meat to your serving dish and then pour some of the cooking liquid over the pork to retain its moisture. Serve hot on kaiser rolls, an additional drizzle of bbq sauce and a healthy serving of slaw. https://www.missd.net/miss-d-cooks-recipe-of-the-week/2020/7/24/polenta-gnocchi monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1595614159326-JG5CSQ9JFDX6HYVTOXF8/IMG_7268.JPG Miss D Cooks - Polenta Gnocchi Serving Suggestion: covering in marinara and grated Asiago https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1595614219953-WJCIU7K4D8YBX3Q2ITA6/IMG_5580.JPG Miss D Cooks - Polenta Gnocchi Mix all the ingredients together in your massive mixing bowl. Using your hands, knead the dough , integrating all the ingredients, including preferred additional seasoning. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1595614298431-FZBGVN2LVXEVZ5Z5UQBI/IMG_9005.JPG Miss D Cooks - Polenta Gnocchi Put on a Medium stockpot of heavily salted water at your highest setting. With heavily floured hands and a heavily floured surface, roll the gnocchi into logs (or as we in children’s craft speak say- medium Snakes)….Roll them until the logs are about 0.5 inch in width and cut into individual gnocchi with your coldest knife. When the pot of water is at a rolling boil, add your initial batch of gnocchi, when it rises to tHe top, remove and place the next batch in…With this recipe I made three batches of gnocchi… *i was recently bitten by a snake (yes, i know this an awfully ridiculous thing to happen to a person) so i Was internally resistIng calling them this, but everybody who has played “play doh” with a toddler knows what “make your snake” means! If it makes it easier: “make your medium snake and cut it into pillows” https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1595614358502-5M8MT5Y429HYNIX8OHN8/IMG_1487.JPG Miss D Cooks - Polenta Gnocchi When the gnocchi float to the top of the pot it is done and this homemade polenta past cooks very quickly so keep your eye on the pot. Fish them our with your ladle of ravioli strainer and put aside in a colander over ra bowl so the excess liquid drains off. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1595614505390-KYAKNQ34D0ZMFTXJJ684/IMG_1516.JPG Miss D Cooks - Polenta Gnocchi Serve hot and covered in pesto. gorgonzola and sage, or marinara. I have been working myself through this gnocchi, and sautéed some in butter to go with my egg scramble with breakfast so might I suggest your the world is your gnocchi oyster! https://www.missd.net/miss-d-cooks-recipe-of-the-week/2020/7/3/tomatoes-and-pearl-couscous-with-whitefish monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1593830053631-YRI39Z5PCU49S6H5YGLF/IMG_1337.JPG Miss D Cooks - Tomatoes and Pearl Couscous with Whitefish (Single Pot Smoky Fish with Tomato, Olives and Couscous) https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1593830250733-P9CAF6V3LD8PRK7Y20OU/IMG_6241.JPG Miss D Cooks - Tomatoes and Pearl Couscous with Whitefish (Single Pot Smoky Fish with Tomato, Olives and Couscous) Add a tbls (or so) of Olive oil to your medium skillet and then add your diced medium onion. While it is cooking until aromatic, turn on your hood fan, dice your red peppers, garlic cloves, anchovy fIllets and then add to the skillet. Cook for 5-6 minutes (or more) stirring constantly and add a little more olive oil if necessary to prevent burning. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1593830180337-CHIGM0RDR844CHJP6C6K/IMG_1787.JPG Miss D Cooks - Tomatoes and Pearl Couscous with Whitefish (Single Pot Smoky Fish with Tomato, Olives and Couscous) While the aromatics coOk and integrate, pat your cod fillets and season very liberally with salt and pepper. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1593830334043-OJ6LDYFQ0SSYZB6NNYGL/IMG_2041.JPG Miss D Cooks - Tomatoes and Pearl Couscous with Whitefish (Single Pot Smoky Fish with Tomato, Olives and Couscous) Deglaze the pan with the wine and cook until the alcohol has cooked off. Add the tomatoes, olives, chicken stock and spices to your medium skillet and cook for 6-9 minutes. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1593830564193-LBM3YZPK7VSHHPJYZ0CX/IMG_4649.JPG Miss D Cooks - Tomatoes and Pearl Couscous with Whitefish (Single Pot Smoky Fish with Tomato, Olives and Couscous) Add the fish fillets and completely submerge in the saucE https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1593830638090-4MTMM43UPR5VQQBUSXN7/IMG_8062.JPG Miss D Cooks - Tomatoes and Pearl Couscous with Whitefish (Single Pot Smoky Fish with Tomato, Olives and Couscous) Add the Israelii / pearl couscous, cover, and cook the fish until it is opaque and flakes easily. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1594578018220-74Y9M2YHLEFFE1EP98LO/IMG_1332.jpg Miss D Cooks - Tomatoes and Pearl Couscous with Whitefish (Single Pot Smoky Fish with Tomato, Olives and Couscous) Remove the fish and cook the sauce down until your couscous is done and sauce is not watery. Add thE vinegar and Serve in shallow bowls wIth couscous mixture on the bottom and a hot fillet of cod on top. *i RECOMMEND actually adding couscous before you add the fish but i am being honest about my process and i did also did not add the vinegar because of reasons mentioned above https://www.missd.net/miss-d-cooks-recipe-of-the-week/2020/7/3/shrimp-fajitas monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1593820725871-VL335AL8TEP6WQOGK0P6/IMG_7913+3.JPG Miss D Cooks - Shrimp Fajitas https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1593821320476-VPX4XGVR6171YWKFBQ6H/Shrimp+Fajitas.JPG Miss D Cooks - Shrimp Fajitas https://www.missd.net/miss-d-cooks-recipe-of-the-week/2020/6/27/g9cwytuvhack1dauhj504dl1522moy monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1593304425792-PKWSZYM6L796HCKH4KUL/IMG_1225.jpeg Miss D Cooks - Ritz Carlton’s Blueberry Muffins https://www.missd.net/miss-d-cooks-recipe-of-the-week/2020/6/11/chicken-salad-with-oranges-and-herbs monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1592861457229-0IVTA5APQ7HDVORF256U/IMG_0744.jpg Miss D Cooks - Chicken Salad with oranges and herbs https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1592861489765-K5ABYBUG4SZOX6HTZ1F5/IMG_0722.jpg Miss D Cooks - Chicken Salad with oranges and herbs Add oil into your medium skillet and add your chicken breasts to the pan (pictured - all the parts of the chicken I got from my whole roaster mentioned earlier in this post) *In this step in the future, I would season the chicken breast with salt pepper and garlic and add chicken stock, up the breast midline, to cook the breast https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1592861521129-N1RKSULJAIGYEYTC27IQ/IMG_0723.jpg Miss D Cooks - Chicken Salad with oranges and herbs Dice your cucumber, orange, cilantro parsley and onion. Add to a bowl with lemon juice, tsp of oil, salt, pepper, and garlic…I would add diced bell pepper in future https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1592861548266-RBEO06Y0AJBFACHEU9IE/IMG_0724.jpg Miss D Cooks - Chicken Salad with oranges and herbs Mix it all together and serve on rolls, bread, crackers …or as I did the next day for lunch, on lettuce leaves. https://www.missd.net/miss-d-cooks-recipe-of-the-week/2020/6/11/handmade-milk-chocolate-truffles monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1592861233498-7ILT5FG48JVQ8L2EBE8V/IMG_0522.jpg Miss D Cooks - Handmade Milk Chocolate Truffles https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1592861263625-7ILCWK08N9L4CZ1WPN7P/IMG_0454.jpg Miss D Cooks - Handmade Milk Chocolate Truffles Unwrap your chocolate https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1592861286696-FWOLS8NUZWJ91ESI21QP/IMG_0455.jpg Miss D Cooks - Handmade Milk Chocolate Truffles Finely dice your chocolate https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1592861316645-NG78HMURXSBGTFD61PRN/IMG_0456.jpg Miss D Cooks - Handmade Milk Chocolate Truffles Measure your heavy cream and add to your medium saucepan. Heat, stirring frequently until it is hot but not boiling https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1592861347730-LDODW3J83QPFDBB6EEJT/IMG_0458.jpg Miss D Cooks - Handmade Milk Chocolate Truffles Pour the hot cream over the diced chocolate and whisk as it melts into smooth liquid. Add the liquid into a sm baking dish and refrigerate until the ganache is hard and cool to the touch - the consistency of modeling clay. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1592861377698-X78HU6PQU3WUKJYWK40T/IMG_0459.jpg Miss D Cooks - Handmade Milk Chocolate Truffles Using your hands roll into symmetric balls and if they start to become sticky refrigerate until they are “hard” on the outside. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1592861416387-2GMD2SE6KD2ULBBOWGNG/IMG_0463.jpg Miss D Cooks - Handmade Milk Chocolate Truffles Decorate the truffles with decorative sugars, sprinkles and drizzle of a variety of mediums such as other types of chocolates or peanut butter. https://www.missd.net/miss-d-cooks-recipe-of-the-week/2020/6/22/southern-coconut-pecan-cake monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1592855116967-LWV2RCPI8CNSF00PN9XL/IMG_1091.JPG Miss D Cooks - Southern Coconut Pecan Cake Better the DAy after according to my DAD! https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1592856065310-4XTVNHQ6QV0W4DDHOJFY/IMG_1050.jpg Miss D Cooks - Southern Coconut Pecan Cake Preheat the oven to 350 degrees. Grease two 9-inch round cake pans and line the bottom of each with parchment paper. Grease the Pans again and then dust with flour, tapping out excess. Finely grind the coconut in a food processor, then transfer to a bowl. Add pecans to the food processor, along with 2 tablespoons sugar, and finely grind them. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1592856141177-GCUPFXMTZ6JB698U43Y1/IMG_1052.jpg Miss D Cooks - Southern Coconut Pecan Cake In a large bowl, sift together flour, baking powder and salt. Stir in coconut and pecans. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1592856214235-OL4P54YTIBFBASLWTHOT/IMG_1053.jpg Miss D Cooks - Southern Coconut Pecan Cake In the bowl of a mixer fitted with the paddle attachment, beat butter, cream of coconut and the remaining sugar on high speed until light and fluffy, about 3-5 minutes. Add eggs Individually at aM, mixing well after each addition and scraping down the bowl as necessary, then beat in coconut extract. Add the flour mixture in 3 batches, alternating with the coconut milk, starting and ending with flour mixture. Divide batter between the pans and smooth the top of each with a spatula. Bake until cakes are golden and a tester comes out clean, 30 to 35 minutes https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1592856316647-MAHM22CTXM1DFUA0RQJO/IMG_1056.jpg Miss D Cooks - Southern Coconut Pecan Cake Let cakes cool in the pans on a wire rack for 30 minutes. Run a knife around the edge of each cake, invert onto rack, and remove the parchment. Let cool completely. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1592856387590-DKPQ6UYY41477E8FRUFD/IMG_1057.jpg Miss D Cooks - Southern Coconut Pecan Cake Meanwhile, make the filling: Place egg yolks in a small heatproof bowl and set aside. In a saucepan, combine condensed milk, butter and cream of coconut and cook over medium-low heat, stirring constantly, until hot, about 4 minutes. Whisk 1/3 of the hot milk into the egg yolks. Transfer egg mixture to the saucepan of milk and whisk constantly over medium-low heat until mixture has the consistency of pudding, about 4 minutes. Do not let the custard get too thick. Transfer to a bowl and stir in the shredded coconut. Let cool completely. ***I did not add the simple syrup, but this is the next step- Make the simple syrup: In a saucepan, heat sugar and 1/2 cup water, stirring occasionally, until sugar has dissolved. Remove from heat. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1592856453085-VDCLZITIEEPKETA853FM/IMG_1059.jpg Miss D Cooks - Southern Coconut Pecan Cake Assemble the layer cake in a pan: Cut each cake in half horizontally. Place one layer in the bottom of a 9-inch cake pan, moisten the top with 2 to 3 tablespoons simple syrup and spread 1/2 cup of the coconut filling in a thin, even layer with an offset spatula. Repeat to make 2 more layers of cake and filling, then place the last layer on top. Refrigerate cake for about 1 hour. To unmold, run a spatula around the edges, invert a cake plate over the top, and flip the cake over onto the plate. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1592856497092-B1UY79L83YXT4DSRQOY3/IMG_1069.jpg Miss D Cooks - Southern Coconut Pecan Cake Make the icing: Whip the cream with the confectioners’ sugar and coconut extract until stiff peaks form. Spread on the top and sides of the cake and sprinkle with toasted coconut. Refrigerate until ready to serve.*i added the untoasted coconut to the actual frosting and it was delicious… poSsible modification… https://www.missd.net/miss-d-cooks-recipe-of-the-week/2020/6/17/xygt91khg8boelybw0w5rxbuc2pi8f monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1592424932625-YMXDR535HB57DMGSO24W/IMG_0993.jpeg Miss D Cooks - Mixed berry smoothie with Matcha and Greek yogurt https://www.missd.net/miss-d-cooks-recipe-of-the-week/2020/6/11/lentil-and-arugula-salad-with-tarragon-yogurt-and-avocado monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1591929541260-GBOOEUWK7XGV7KP3BHUW/IMG_0811.jpg Miss D Cooks - Lentil and Arugula Salad with Turmeric Yogurt and Avocado https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1591929564491-YBD41FLXG26HVZC1FRTO/IMG_0807.jpg Miss D Cooks - Lentil and Arugula Salad with Turmeric Yogurt and Avocado Boil your pot of salted water and add the lentils. Cook for 25-30 minutes, or until the lentils are tender, but still retain their shape. While the lentils are cooking mix the turmeric, yogurt, 0.5 tsp of both salt and pepper, sprinkling of powdered garlic and finely diced garlic https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1591929584453-OFGHAIIVE35E0EFJP52O/IMG_0808.jpg Miss D Cooks - Lentil and Arugula Salad with Turmeric Yogurt and Avocado Drain the lentils, rinse, and cool. Add the lentils to your medium mixing bowl, and add the arugula, and lemon juice. Serve over a bed of Yogurt with slices of ripe avocado. https://www.missd.net/miss-d-cooks-recipe-of-the-week/2020/5/25/nn2qvk74fb5fcpzlrsvjos38t24lty monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1590445482275-DZK8IJXQ4B5TFRUMJKQ4/IMG_0324.jpeg Miss D Cooks - Sweet and Savory Chicken Burgers with Quick Pickles Serving suggestion - fruit as your side, burger garnished with quick pickles, onions, cheese and more sauce https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1590445530820-RFWNI8Z9CBJ5MVK0FW72/IMG_0314.jpeg Miss D Cooks - Sweet and Savory Chicken Burgers with Quick Pickles Using your hands, mix all everything in the burgers Until completely integrated https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1590445573695-DYFMWICEDYZS54R8RCRP/IMG_0315.jpeg Miss D Cooks - Sweet and Savory Chicken Burgers with Quick Pickles Make your burgers into your preferred size and thickness making sure to keEp in mind the thinner they are the more quickly they will cook https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1590445600679-XFGQPDX4L1I79FRFVI4H/IMG_0319.jpeg Miss D Cooks - Sweet and Savory Chicken Burgers with Quick Pickles Add 2 tbls of olive oil to your medium skillet and cook until browning appears On both sides. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1590445624261-VA8D5JIDQ9VL7OX00DF7/IMG_0321.jpeg Miss D Cooks - Sweet and Savory Chicken Burgers with Quick Pickles Keep your burgers warm and serve according to your preferences for garnish. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1590445649267-6W0RXUIXL1JJJ9DEB5MW/IMG_0323.jpeg Miss D Cooks - Sweet and Savory Chicken Burgers with Quick Pickles https://www.missd.net/miss-d-cooks-recipe-of-the-week/2020/5/21/simple-and-healthy-chicken-sausage-and-peppers-kebabs monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1590110565286-3HO2O603EZ38L3MRHB0Q/fullsizeoutput_223b.jpeg Miss D Cooks - Simple (and Healthy) Chicken Sausage and Peppers Kebabs Prepared Sausages - Put your sausage on the skewers so each sausage coin is next to an onion on the front side and a pepper piece on the other. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1590110651189-W4WA2E6MLOEEQR3NTRKP/fullsizeoutput_2238.jpeg Miss D Cooks - Simple (and Healthy) Chicken Sausage and Peppers Kebabs If using a charcoal grill, if possible (it wasn’t for me, because I am neurotic about grilling safety) start your charcoal grill coals. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1590110589282-PBPZTD8HUPV7X7AVY7NQ/fullsizeoutput_223a.jpeg Miss D Cooks - Simple (and Healthy) Chicken Sausage and Peppers Kebabs Place the chicken sausage coins on the skewers, atteMpting to surround chicken sausage coins on either side with onion and pepper pieces. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1590110675361-29KGB9SVJAA5JE4JFUYZ/fullsizeoutput_2237.jpeg Miss D Cooks - Simple (and Healthy) Chicken Sausage and Peppers Kebabs These are the skewers after I took them off the grill - smoky but not quite cooked to perfection. I took everything off and sautéed them in my medium skillet. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1590110700911-7P9WER5PGU18OFS9Y13D/fullsizeoutput_2236.jpeg Miss D Cooks - Simple (and Healthy) Chicken Sausage and Peppers Kebabs My bowl of leftovers, and oh man was it worth the effort… https://www.missd.net/miss-d-cooks-recipe-of-the-week/2020/5/14/easy-crockpot-herbed-shredded-chicken monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1589592025414-5C4ZPHND6JHNZRHQHBVA/IMG_0065.jpg Miss D Cooks - Easy Crockpot Herbed Shredded Chicken Serving suggestion: As quick chicken salad on crackers https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1589592274466-6YNNMZA6FC06S8YRB2YQ/fullsizeoutput_2234.jpeg Miss D Cooks - Easy Crockpot Herbed Shredded Chicken Pictured: a Single chicken breast, shredded….yes, i also wish it photographed better! https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1589592561936-KLQ4XLE2UFFQ32PNU11F/IMG_0066.jpg Miss D Cooks - Easy Crockpot Herbed Shredded Chicken Pictured: Lower Carb Chicken Salad Lettuce Wraps https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1589491073973-OQADA5C9KB0XTKLC3Q4T/BE3BD498-484E-42D0-9CCB-D67DBC6869EE.JPG Miss D Cooks - Easy Crockpot Herbed Shredded Chicken Pictured: Buffalo Chicken https://www.missd.net/miss-d-cooks-recipe-of-the-week/2020/5/6/quick-sofrito-broccoli monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1588806759799-PBXN66JM6ULO7BLNUHWE/fullsizeoutput_2231.jpeg Miss D Cooks - Quick Sofrito Broccoli Bring a pot of salted water to boil. Add your broccoli and cook until it is vibrant green but not completely cooked. Drain the broccoli and put aside. Add the sofrito and can of tomatoes into your medium saucepan. Cook for 5-6 minutes Add the broccoli, stir, and cook until broccoli are covered in flavorful tomato mixture. Serve hot and with a smile about how simple this happens to be….In happier times this will give you time to enjoy your guests and drink Corona, not not ironically… https://www.missd.net/miss-d-cooks-recipe-of-the-week/2020/5/6/ivip0hufaow8j84s2ywleph2un291k monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1588806671762-1UP334RLNKM95QHI8BGM/IMG_1451.jpg Miss D Cooks - Avocado Crema Add all ingredients to your food processor and blend until pureed but still creamy…Use on everything, including spicy fish, nachos, or as a decadent touch to salads.. https://www.missd.net/miss-d-cooks-recipe-of-the-week/2020/5/6/0uvmykyex03kba3qi6flks08m8uf9x monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1588806428641-6EKOV9UF4JVT53ITM07P/IMG_1458.jpg Miss D Cooks - Spiced Mexican Tilapia https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1588806499539-YV100QJ6OR6GCRXR6NEK/fullsizeoutput_2232.jpeg Miss D Cooks - Spiced Mexican Tilapia Preheat the oven to 390 Degrees Mix the lime juice, salt, pepper, garlic, olive oil, cayenne, cumin, chili powder in a bowl and brush both sides of the fish. Drizzle a few drops of olive oil on your baking dish and rest the fish on top https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1588806594151-ZVU3AQ4YXY7JP74YTNKA/fullsizeoutput_2233.jpeg Miss D Cooks - Spiced Mexican Tilapia Cook until fish is flaky and crispy on the edges https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1588806623499-SO4VGY9N3OC8N14C9U3C/IMG_1460.jpg Miss D Cooks - Spiced Mexican Tilapia Serve dressed with the avocado crema in the following recipe. *Serving suggestion: with quick sofrito broccoli. https://www.missd.net/miss-d-cooks-recipe-of-the-week/2020/5/1/homemade-pappardelle-with-basil-herbs-and-olives monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1588360448020-33XGN9WKZ85JTGZQ55V5/fullsizeoutput_222d.jpeg Miss D Cooks - Homemade Pappardelle with Basil, Herbs and Olives https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1588360486022-2NWXCDQPQLGJNT56QL59/IMG_1314.jpg Miss D Cooks - Homemade Pappardelle with Basil, Herbs and Olives Make the pasta: use recipe for ravioli dough (cup of flour/single egg) found published earlier in this blog))…Let your dough rest fOr an hour and then run the dough through your HAnd Crank pasta machine on 7, 6, 5, and 3, 2-3 times each. If you don’t have a pasta cutter, Do as I did and use your sharpest paring knife to cut even ribbons. Put aside. HEat a pot of hot salted water to a boil. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1588360513184-58JKMY5RG4USVRE6MORF/fullsizeoutput_222e.jpeg Miss D Cooks - Homemade Pappardelle with Basil, Herbs and Olives POUr your olive oil into your dutch oven and heat until hot. Add the crushed garlic, diced baSil, diced parsley, and cleaned thyme. Then add the butter and cook until aromatic.. Add the the olives and 2 tbls of brine. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1588360556400-4FE0EO31XR7OI5ISRK5W/fullsizeoutput_222f.jpeg Miss D Cooks - Homemade Pappardelle with Basil, Herbs and Olives Add the raw pasta to the water and remove it from the pot when it rises to the top (it should be just shy of al dente). Add it and a cup fo pasta water to the dutch oven and cook until integrated. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1588360579180-6ZIN2V8CX3ZMQM4XQWTW/fullsizeoutput_222d.jpeg Miss D Cooks - Homemade Pappardelle with Basil, Herbs and Olives Serve Hot and with Grated PArmesan. *I did not add the lemon, but I shouLd have. This is where you would have added the juice of the lemon. https://www.missd.net/miss-d-cooks-recipe-of-the-week/2020/4/27/7m9xntwygzf5ga5awjlaipcfq090nj monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1588025493619-29KPX00GIDSR35E98P94/uYBAos0PRee%2Bt1t8Z7wMxQ.jpg Miss D Cooks - Homemade Pizza from Scratch (Even the crust y'all) Yum,,, finished result! https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1588025530478-NYZ9XS0RX6D7IAGFYJR5/%25QrCUdg4StO4RcF%25S79Czg.jpg Miss D Cooks - Homemade Pizza from Scratch (Even the crust y'all) Proof the yeast by adding yeast, waTer and sugar to yoir medium bowl. Let them sit together until it becomes foamy and frothy. Add yoir olive oil and stir to iNtegrate. add 2 cUps of flour and mix in your stand up mixer. Add the rEmaininG flour Carefully until completely integrated. Remove the dough from your bowl. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1588025564828-JCVBKGOPP9C8QUGI764M/jJcZwd3%25Tc2648LEnknn2w.jpg Miss D Cooks - Homemade Pizza from Scratch (Even the crust y'all) Knead the flour gently and shape into a ball on a floured surface. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1588025604777-TBXTRAT2KFBQN9GNU29D/KaQpvYGgTECbY%25QiERwI%2Bw.jpg Miss D Cooks - Homemade Pizza from Scratch (Even the crust y'all) Roll your pizza crust until desired shape https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1588025635015-77HLJY2OKODJAD0YWQ2S/KQdn%2BrGuTbimuNb16YvpuA.jpg Miss D Cooks - Homemade Pizza from Scratch (Even the crust y'all) Using your fingers edge up tge sides to make crust and place on a greased cooking Sheet. Bake in the oven for 5-6 minutes. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1588025708437-9HHPUVKL40IWFQ89KF3M/vmnI1TI8T3%2BXAxrxd7NFCw.jpg Miss D Cooks - Homemade Pizza from Scratch (Even the crust y'all) Cover in desired toppings (pictured- homemade sauce, local cheese and pepperoni) and cook for 15-25 minutes, depending on your oven character. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1588025748939-RJ65E1X80GA91NQU56DF/F4YFvBiQQrOaz3%25qnqOqIA.jpg Miss D Cooks - Homemade Pizza from Scratch (Even the crust y'all) Dinner fit for Well, me https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1588025790276-9KZPIEATZ42CGULWTN2F/K%25c5mre1S8Wr6xSYOh8oWg.jpg Miss D Cooks - Homemade Pizza from Scratch (Even the crust y'all) Bon appetit… pitza, peace-za, patza, … pizza by every name’s a saucy treat! https://www.missd.net/miss-d-cooks-recipe-of-the-week/2020/4/27/simple-lemon-baked-salmon monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1588026167879-BPR6JT2QQQAD8HOC2A88/fullsizeoutput_2228.jpeg Miss D Cooks - Simple Lemon Roasted Salmon My Salmon Steak took apx 40 min to cook, but it was worth letting it cook for the product. This photo shows I was getting hungry and tested the “flake factor” in not such. a pretty way…c’est la vie…There will be other opportunities for beautiful salmon photos! https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1588026079002-6CFU24GY0DG481AMFM8F/fullsizeoutput_2226.jpeg Miss D Cooks - Simple Lemon Roasted Salmon Rinse the rind of the lemon. Thinly slice the lemon (so you create circle shaped pieces) and toss them in a tbls of olive oil, ensuring they are evenly coated https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1588026117161-PRNZX9G91014J5GKTJ24/fullsizeoutput_2227.jpeg Miss D Cooks - Simple Lemon Roasted Salmon Place the lemon slices on the bottom of medium glass baking dish. Rub the salmon with olive oil on both sides, season with salt and pepper and place the dish, on top of the lemons, skin side down. Place in the oven and cook until the salmon easily flakes with a fork. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1588026241540-V21PPEWHMNFCSWARL9Z7/fullsizeoutput_2229.jpeg Miss D Cooks - Simple Lemon Roasted Salmon Serving suggestion: Over raw Kale with cucumbers (or quick Asian pickles) and spiced Moroccan chickpeas (recipe in earlier post “Moroccan Glow Bowl* - Use the search box to find it) https://www.missd.net/miss-d-cooks-recipe-of-the-week/2020/4/23/flourless-banana-oat-muffins-gluten-free-and-still-comforting monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1587674385703-Q3ZF7C0HMWKIQJ4OG10T/fullsizeoutput_2225.jpeg Miss D Cooks - Flourless Banana Oat Muffins (Gluten free and still comforting!) https://www.missd.net/miss-d-cooks-recipe-of-the-week/2020/3/28/bright-lentil-soup-with-lemon monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1585439218793-TBT5G5ZMOMMSFKK6QXVC/fullsizeoutput_1f7b.jpeg Miss D Cooks - Bright Lentil Soup with Lemon Ingredients medium onion, diced 3 cloves of garlic, minced cup of red lentils medium lemon 0.25 cup of cilantro 3 tbls of olive oil tsp of tomato paste tsp of cumin 0.25 tsp of kosher salt 0.25 tsp of ground black pepper More than a pinch of Mexican Chili Powder Quart of chicken stock 2 cups of water 2 medium carrots, peeled and diced *Serving suggestion - with tsp of plain Greek yogurt or sour cream https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1585439257827-O1YBVDHRR4AF2NZQNOKW/lentil+soup+with+lemon.jpg Miss D Cooks - Bright Lentil Soup with Lemon Dice your onions and garlic. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1585439283529-ZJA86IKXBVFNX71UR31K/IMG_0171.jpg Miss D Cooks - Bright Lentil Soup with Lemon Add 2 tbls of oil and turn on medium heat. When the onion is aromatic, add the garlic. Add the spices and cook for 30 seconds. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1585439309403-GDTSISL86C1LZPKXFB1N/IMG_0172.jpg Miss D Cooks - Bright Lentil Soup with Lemon Add the chicken stock, tomato paste, cleaned/coined carrots and bring to a boil. Then add the red lentils and cook for 25-30 minutes, or until the lentils are tender. I cooked mine until they were creamy and totally integrated. Squeeze the lemon half into the individual bowls making sure not to miss the seeds, sprinkle with cilantro and enjoy. I enjoyed both with sour creamed dusting of Mexican Chili Powder and without and both were delicious. The flavors of the actual soup were stronger without the sour cream/yogurt. *You could easily make this soup vegan by using vegetable stock instead of chicken stock and I am sure it would be equally flavorful! https://www.missd.net/miss-d-cooks-recipe-of-the-week/2020/3/28/brothy-chickpeas-with-pasta monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1585440776295-KA9XJ3FIXNYJYS7U1WHU/Brothy+Chickpeas+with+Pasta+6.jpg Miss D Cooks - Brothy Chickpeas with Pasta Ingredients cup of crushed tomatoes cup of medium shaped pasta can of chickpeas medium red onion 3 cloves of garlic trig of rosemary 3 tbls of Parmesan cheese tbls of butter tbls of olive oil https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1585508602683-LGMQY7E58DOPB2IJM3AS/kpQgnixMQDiQytwl3PpinQ.jpg Miss D Cooks - Brothy Chickpeas with Pasta Add the olive oil to your medium saucepan and when hot add the onions, cook until aromatic. Turn the heat to medium low, and then add the garlic, also cooking until aromatic. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1585508634908-S58XQ1YW6DVWLOBNTKJE/H5ybCxihS9KDYbygCY7loQ.jpg Miss D Cooks - Brothy Chickpeas with Pasta Add the chickpeas, tsp of powdered garlic, tsp of salt, tsp of pepper, tomatoes and Rosemary to a medium sauce pan. Cook for 5-6 minutes and until the chickpeas begin to soften. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1585508666944-OD662CK6D3860DO5ZX2J/MGjdvjzdQa%2BHaDoWbpeOlg.jpg Miss D Cooks - Brothy Chickpeas with Pasta When the tomatoes have cooked add the pasta. Add 3 shaved tbls of Parmesan. Cook for 9-11 minutes until the pasta is al dente. Serve covered in the grated Parmesan and with a smile. https://www.missd.net/miss-d-cooks-recipe-of-the-week/2020/3/28/homemade-rosemary-croutons monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1585440813888-BPPK3I09IS3CFNRCKHWL/homemade+croutons+6.jpg Miss D Cooks - Homemade Rosemary Croutons Serving Suggestion: Cesar Salad with Hard Boiled Eggs https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1585508705863-HMNFEAMQF6DOA7EL6C2Q/UKZMywKyQRmroSiaBGdA6g.jpg Miss D Cooks - Homemade Rosemary Croutons Start with your leftover bread https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1585508727948-XIMHFVLTRLS9ROUBHSQW/N60MrCo3QZKc3TKhuhhFcA.jpg Miss D Cooks - Homemade Rosemary Croutons Cut the bread into cubes, which should be bite sized but substantial so they hold up to cooking. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1585508753653-CNBWFWBTL5MFKZTSXCB4/j2LgsDOsQk6MR6v6ylYJ6g.jpg Miss D Cooks - Homemade Rosemary Croutons Drizzle the bread with Rosemary olive oil and melted butter. Season with Salt, pepper and powdered garlic. *If you don’t have Rosemary oil, you can make Rosemary infused olive oil by heating oil slightly the stove with a sprig of rosemary and then turning off the heat, letting it sit covered for 5-9 minutes. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1585508776755-5Q3PA0TGN84X84C9107R/nSnVvfXLQ1C%259koWonCP%2Bg.jpg Miss D Cooks - Homemade Rosemary Croutons Spread the croutons on a baking sheet and turn the oven to 350 degrees https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1585508803967-CQG7VQ2A4OA66YZKRFN4/oHesFqrHS3%2BQuKQD6GDoSg.jpg Miss D Cooks - Homemade Rosemary Croutons Cook until crisp but still chewy, about 13-15 minutes. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1585508836060-5QN8GI5RI1U3QJ6PIGYX/gAsu8hBXRV630sJjHogkJA.jpg Miss D Cooks - Homemade Rosemary Croutons Serving Suggestion : Atop brothy chickpea pasta https://www.missd.net/miss-d-cooks-recipe-of-the-week/2020/3/28/rustic-french-toast monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1585509034698-S0KZNEXSW4GDMN84IAYX/%2B7715TfxTTqLi8QgFFV2fw.jpg Miss D Cooks - Rustic French Toast Serving Suggestion: With slivers of melted butter and maple syrup https://www.missd.net/miss-d-cooks-recipe-of-the-week/grownupgrilledcheesewithcarmellizedonions monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1585440706958-K6WTLG7ADWHMCU7RDK4R/grownup+grilled+cheese+with+carmelized+onions+6.jpg Miss D Cooks - Grownup Grilled Cheese with Carmelized Onions https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1585508454859-OFYSIJMNBU1RPU28JCJI/grownup+grilled+cheese+with+carmelized+onions.jpg Miss D Cooks - Grownup Grilled Cheese with Carmelized Onions Add a tbls (or so) of butter to your medium skillet and then add your tHinly sliced onions. Add a sprinkling of salt and a smidge of granulated sugar, and cook on medium low until carMelizEd and aromatic. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1585508474110-1T1CSXUT3E0KS9TVY4NV/grownup+grilled+cheese+with+carmelzied+onions+2.jpg Miss D Cooks - Grownup Grilled Cheese with Carmelized Onions Off a crusty loaf (I used the day old loaf previously featured in this blog) cut two healthy slices, not thick but substantial. Dress the bread with mustard (I used Dijon). Layer thinly sliced apples, carmelized onions. and then place over the onions Thin slices of jarlseburg, brie, Swiss or cheddar cheese. Place the top on and lightly butter the top. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1585508500467-5F8XKN24K1PKLRQQPIG7/IMG_0428.jpg Miss D Cooks - Grownup Grilled Cheese with Carmelized Onions With the lAyer of cheese, try and thinly slice. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1585508522580-VTKB3Y6G5BS0Y6G9G3EE/grownup+grilled+cheese+with+carmelized+onions+5.jpg Miss D Cooks - Grownup Grilled Cheese with Carmelized Onions Place the sandwich, unbuttered bottom side down, in the same pan and cook on medium low. When it has browned, turn the sandwich over and keep it browning until the cheese has melted. https://www.missd.net/miss-d-cooks-recipe-of-the-week/homemadesoftitalianbread monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1585600619237-40DWNRRDGE7KB6DIAL4A/JEQ6Kc9QQxq77iwKIcHz5Q.jpg Miss D Cooks - Handmade Soft Italian Bread https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1585440654819-WCD1GXDDLB7KTZ71NSZL/Soft+Homemade+Italian+Bread+9.jpg Miss D Cooks - Handmade Soft Italian Bread Ingredients pkg of dry yeast 1.5 cups of warm water 1.5 tbls of sugar 1.5 tbls of shortening 0.5 tbls salt 0.5 of a beaten egg 3.5 cups of flour plus more for dusting tbls of butter melted https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1585508143902-9SQ6N344LELEKYW72TGL/Soft+Homemade+Italian+Bread.jpg Miss D Cooks - Handmade Soft Italian Bread Dissolve the yeast int he warm water. Add the sugar, shortening, salt, egg, water and 2 cups of flour. Mix in your standup mixer (I was supposed to use another attachment to mix, but used the dough hook and it worked fine). https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1585508245877-2UL5VWVVS37KOKSVQ4JC/Soft+Homemade+Italian+Bread+2.jpg Miss D Cooks - Handmade Soft Italian Bread nd then add the remaining flour in segments until the dough is integrated. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1585508270825-N19W7ADJ9BPWWTTYUQXX/Soft+Homemade+Italian+Bread+3.jpg Miss D Cooks - Handmade Soft Italian Bread The dough should be sticky and mixed, and remove it from the mixer and place on a floured surface. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1585508305039-W0V51STGXDFM6VRGTOES/Soft+Homemade+Italian+Bread+3.5.jpg Miss D Cooks - Handmade Soft Italian Bread Knead the flour for 6-8 minutes until it has a consistent consisitency. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1585508332157-HF53HW2Y54H8ZWH0ZRC5/Soft+Homemade+Italian+Bread+5.jpg Miss D Cooks - Handmade Soft Italian Bread Grease your medium mixing bowl, and place the dough inside. Let the dough stand covered (I covered mine in beeswax wrap) until it doubles in size. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1585508360961-BSSJCJAT0IQX3IIBFPVX/Soft+Homemade+Italian+Bread+6.jpg Miss D Cooks - Handmade Soft Italian Bread Punch it down and form it into a loaf on a greased cookie sheet. . Make 5 slashes across the top. Cover. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1585508376292-LZKGQA7LW4V0UNMWF2EU/Soft+Homemade+Italian+Bread+7.jpg Miss D Cooks - Handmade Soft Italian Bread Llet it rest for another hour while it re-rises. Place the loaf into the oven for 26-32 minutes. I took mine out at 25 minutes because my oven runs hot. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1585508395278-GWMT8GY1JDRBMF6PAWH8/Soft+Homemade+Italian+Bread+8.jpg Miss D Cooks - Handmade Soft Italian Bread When done, brush the top with the melted butter. https://www.missd.net/miss-d-cooks-recipe-of-the-week/fishlettucewraps monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1584191174190-3GP20N7UGEDX9Q2I4KW2/IMG_0030.jpeg Miss D Cooks - “Lettuce eat fish” or, for the serious, “Fish in Lettuce Tacos” Preheat the oven to 390 (more if your oven runs cold) Defrost (if necessary) your fish and lightly coat in olive oil https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1584191233608-L00TI2LQFS95Q2M97W61/IMG_0031.jpeg Miss D Cooks - “Lettuce eat fish” or, for the serious, “Fish in Lettuce Tacos” Measure and combine the spices https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1584191280748-XGL0SJWEBE2EW5NXKQHV/IMG_0032.jpeg Miss D Cooks - “Lettuce eat fish” or, for the serious, “Fish in Lettuce Tacos” https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1584191357204-H21AD3V9QQGRKSBV5I6T/IMG_0033.jpeg Miss D Cooks - “Lettuce eat fish” or, for the serious, “Fish in Lettuce Tacos” Coat the fish with the spice rub and place on your sheet pan. Put into your oven and cook until it flakes easily with your fork. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1584191974107-X12C5F8EX7H9VGIIPXDZ/Adjustments.jpeg Miss D Cooks - “Lettuce eat fish” or, for the serious, “Fish in Lettuce Tacos” When the fish is cooked and looks as if it is done browning, shred the fish with your fork and put to the side. You can keep it warm or let it cool according to your preferences. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1584191461436-SJ60IJ5U34A7WAU2EUHC/IMG_0041.jpeg Miss D Cooks - “Lettuce eat fish” or, for the serious, “Fish in Lettuce Tacos” Make the crema - Add the sour cream and mayonnaise into your sm bowl. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1584191492483-CQ27HEOOVH62D4UTWFO3/IMG_0042.jpeg Miss D Cooks - “Lettuce eat fish” or, for the serious, “Fish in Lettuce Tacos” Zest your lemon rind into the mayonnaise and sour cream mixture https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1584192367414-8ERITO36J6AKC8JBUYLT/Adjustments.jpeg Miss D Cooks - “Lettuce eat fish” or, for the serious, “Fish in Lettuce Tacos” Add the cilantro and diced onion, and then add the diced jalapeño https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1584192328897-8BTZG5KNO34NFJPWKGWP/Adjustments.jpeg Miss D Cooks - “Lettuce eat fish” or, for the serious, “Fish in Lettuce Tacos” Mix thoroughly, and keep chilled https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1584192056569-8WW570IY4ZJDCBF6TSRM/Adjustments.jpeg Miss D Cooks - “Lettuce eat fish” or, for the serious, “Fish in Lettuce Tacos” Remove the Romaine leaves, and clean them. Cradle two lettuce leaves together, place the fish in the spine of the leaf and dress with the crema. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1584192117563-E2K1839T1AGG0OLZEZW8/Adjustments.jpeg Miss D Cooks - “Lettuce eat fish” or, for the serious, “Fish in Lettuce Tacos” ENJOY! *Normally this time of year I start stressing about how I will look in more revealing summer clothes and with no access to the gym, the pool, or the studio where I practice yoga and teach Pilates, I have had to adjust my routine. Everyday I have gone for a walk at the river and in the solitude of my apartment, I have practiced yoga and Pilates, sometimes with more focus than I normally do in class! Another part of trying to manage my “bikini bod anxiety” is focusing on eating healthy food which nourishes my body and my mind. My body image and I have had a knock down drag out with each other for my entire adult life, so I am soothed by eating things which I know will give me energy and help me stay healthy. https://www.missd.net/miss-d-cooks-recipe-of-the-week/2019/12/24/dulce-de-leche-fudge monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1579903033857-QE919XE580BDFS7ZWUJG/fullsizeoutput_1dde.jpeg Miss D Cooks - Dulce de Leche (Caramel) Fudge Finished in the pan before being cut https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1579903075049-D0T4W3IQYFO28YLW9DA9/1vR1coVcR72Dz9eYEHpxlg.jpg Miss D Cooks - Dulce de Leche (Caramel) Fudge Caramel fudge before the chocolate was added https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1582328328139-LZ2IR2IQ2UWIDHL85VXT/21183E19-78D8-475D-9B78-F06A7467CF0A.jpeg Miss D Cooks - Dulce de Leche (Caramel) Fudge Valentines day fudge complete witH seasonal sprinkles https://www.missd.net/miss-d-cooks-recipe-of-the-week/2020/3/2/mlcdyy5pdd2xo7aksab163yctxusuz monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1583187115909-1L1CPBIW4YA0DRFLEMRJ/Adjustments.jpeg Miss D Cooks - Toasted Sweet Potato Gnocchi with Brussels Sprouts (which also answer to magical tiny cabbages of goodness) Serve hot with grated parmesan on top in a green platter you always knew you would have a use for https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1583186230316-VQDSX7Z5OJVD2MX3DETX/IMG_9788.jpeg Miss D Cooks - Toasted Sweet Potato Gnocchi with Brussels Sprouts (which also answer to magical tiny cabbages of goodness) Bringing your stockpot to boil with salted water and after pricking your potatoes, place them in to cook. To expedite the cooking you can also cut them down the midline to make smaller pieces which will cook more quickly. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1583186261278-VQSDMYGBYGXM3JL4U1LM/IMG_9789.jpeg Miss D Cooks - Toasted Sweet Potato Gnocchi with Brussels Sprouts (which also answer to magical tiny cabbages of goodness) Drain the potatoes and set them in a colander to cool thoroughly. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1583186292425-2OB71TUYB8V6TR3RELB4/IMG_9796.jpeg Miss D Cooks - Toasted Sweet Potato Gnocchi with Brussels Sprouts (which also answer to magical tiny cabbages of goodness) Peel the cooled potatoes and discard the skins. Yes, I know the skins have vitamins! Mash the potatoes with either your potato masher or your hands. I used my hands because my potato masher mysteriously grew legs and walked away to mash another lady’s potatoes. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1583186484096-THLYMN819IM715WWY19B/IMG_9797.jpeg Miss D Cooks - Toasted Sweet Potato Gnocchi with Brussels Sprouts (which also answer to magical tiny cabbages of goodness) Add the ricotta, the Parmesan and the nutmeg. A 0.5 cup at a time, at the flour, mixing throughly between additions. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1583186512084-F0ELZ158JA3YEA68KG9H/IMG_9798.jpeg Miss D Cooks - Toasted Sweet Potato Gnocchi with Brussels Sprouts (which also answer to magical tiny cabbages of goodness) Flour your surfaces throughly in preparation for making the gnocchi. I created mine on my bakers rack slab which happens to be the only real stable piece of furniture in my house since my brother in law put it together, My other stuff, including my couch, is together but I am always careful not to push my luck. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1583186543367-W80R5ZBMSNEC15GVINCJ/IMG_9799.jpeg Miss D Cooks - Toasted Sweet Potato Gnocchi with Brussels Sprouts (which also answer to magical tiny cabbages of goodness) Mix the dough until it is the consistency of slightly sticky biscuit dough, being careful not to overwork it. Over working the tough makes tough gnocchi. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1583186594383-UVQR9M2KTYN0UMIMK81C/IMG_9801.jpeg Miss D Cooks - Toasted Sweet Potato Gnocchi with Brussels Sprouts (which also answer to magical tiny cabbages of goodness) Knead your dough into a loaf shape apx 5 X 9 inches, as you are going to cut slices off as if you were slicing your banana bread to serve to guests. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1583186627094-EQQL05OEZDIU4KKNP1ZB/IMG_9803.jpeg Miss D Cooks - Toasted Sweet Potato Gnocchi with Brussels Sprouts (which also answer to magical tiny cabbages of goodness) Taking a sharp paring knife, slice off the end (you will keep doing this and the next two steps until the loaf is sliced until individual gnocchis. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1583186656329-OTUXKGG982YTX54ZSZDF/IMG_9805.jpeg Miss D Cooks - Toasted Sweet Potato Gnocchi with Brussels Sprouts (which also answer to magical tiny cabbages of goodness) Using your hands roll the dough into a log, or if your playground game is tight, a “skinny snake”. You might have to keep reflouring the loaf and the surface to make sure it does not stick ***My ratio of sweet potato to flour was slightly favoring more sweet potato than I would use in the future, so I had to keep redusting more than I probably would have. With wet dough, the warmer it gets, the stickier it gets so you might be interested in refrigerating the dough between slices of the loaf. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1583186814661-FSVW97T9WC65XO3AYF1Z/Adjustments.jpeg Miss D Cooks - Toasted Sweet Potato Gnocchi with Brussels Sprouts (which also answer to magical tiny cabbages of goodness) Using your paring knife, cut the log into individual pieces and place them, on a plate or serving platter. Bring a pot of slightly salted water to boil and place the gnocchi in (I did 2 batches). It cooks quicker than you would think, as I discovered. As soon as the gnocchi rise to the top, they are cooked! Skim them off immediately and place into a bowl. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1583186880077-0AE4GXDWI1MKJI6SODZK/IMG_9808.jpeg Miss D Cooks - Toasted Sweet Potato Gnocchi with Brussels Sprouts (which also answer to magical tiny cabbages of goodness) Complete disclosure: This is my overcooked gnocchi I left in for a moment to many, which I barely rescued from the pot https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1583186843291-YI2LOA3N99A50K12SI2K/IMG_9809.jpeg Miss D Cooks - Toasted Sweet Potato Gnocchi with Brussels Sprouts (which also answer to magical tiny cabbages of goodness) I learned my lesson: Perfectly cooked al dente gnocchi (as al dente as this particular sweet potato to flour gnocchi recipe can be). Toss with light tasting olive or vegetable oil to prevent them from sticking together and place to the side. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1583186928700-M8XXYH2UBM22H6HZIEC0/IMG_9812.jpeg Miss D Cooks - Toasted Sweet Potato Gnocchi with Brussels Sprouts (which also answer to magical tiny cabbages of goodness) Cut strips of lemon zest by peeling the rind and cutting into strips….If I were to make this recipe again I would either cut big strips or dice sm, because the bite sized pieces were too much in a mouthful. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1583186904878-YJVFAYYQ48VH5Q2CSTCG/IMG_9811.jpeg Miss D Cooks - Toasted Sweet Potato Gnocchi with Brussels Sprouts (which also answer to magical tiny cabbages of goodness) Cut the brussels sprouts in half. Our a tbs (or so) to the skillet and then individually place the brussels sprouts, cut side down in your pan. Add salt and pepper in a sprinkling. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1583187031525-G2V57O4RFMH5Q0Z26DYT/Adjustments.jpeg Miss D Cooks - Toasted Sweet Potato Gnocchi with Brussels Sprouts (which also answer to magical tiny cabbages of goodness) Add the lemon zest on top https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1583187059917-K46LOLPX9TYSQFPYRVUO/IMG_9814.jpeg Miss D Cooks - Toasted Sweet Potato Gnocchi with Brussels Sprouts (which also answer to magical tiny cabbages of goodness) Cook until the brussels sprouts are browning. Remove form the heat and the pan. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1583187091355-RG7IUAMMPD7ZBEEHKP10/IMG_9815.jpeg Miss D Cooks - Toasted Sweet Potato Gnocchi with Brussels Sprouts (which also answer to magical tiny cabbages of goodness) Add the remaining olive oil to the pan and then add the gnocchi. When it is starting to get browned, add the butter, Honey and chopped sage to the Gnocchi in the pan. When the butter Is golden brown, add the brussels sprouts, toss, and cook for 2-3 minutes. Brussels sprouts cooked in butter take on a different taste, so make sure your Sprouts are BEing Seasoned and not actually cooking them. Serve hot and covered in grated Parmesan. https://www.missd.net/miss-d-cooks-recipe-of-the-week/2020/2/25/gbml0icyho4f2zpn7kv22tpmvsc7xf monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1582748187690-D9UJA6D653K1I172Y492/fullsizeoutput_1eb9.jpeg Miss D Cooks - Keto friendly spicy tuna bites - MIDWEEK BONUS RECIPE - Spicy Cucumber Bites Ingredients The firmest English cucumber you can find Can of Tuna (in oil or water) - drained 2 tbs of mayonnaise (have it on hand though you may not use this much 3 tbls of Siracha (2 for the tuna and the 3rd, still in the bottle, to garnish) tsp of powdered garlic salt (to taste) - I omitted it but I would in the future salt the shaved cucumber pieces if I was making the recipe at the bottom again tsp (or so of ground pepper- Add according to taste Very ripe avocado Plan of Attack https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1582655172567-0JQN9LTM2JVO9UJDEP3R/Adjustments.jpeg Miss D Cooks - Keto friendly spicy tuna bites - MIDWEEK BONUS RECIPE Cross Section view of the individual piece- it is hard to see the avocado, but as the advocate for the hidden avocado, I testify on a stack of cookbooks it’s in there… https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1582655435590-XYT4H8VG2OAUUWCGUHMF/Adjustments.jpeg Miss D Cooks - Keto friendly spicy tuna bites - MIDWEEK BONUS RECIPE Cut your English cucumber into 2 pieces an during your paring knife, cut a triangular wedge shaped channel down the middle of your cucumber and discard the insides. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1582655407991-92F16PUYPXMJN7S25T2M/Adjustments.jpeg Miss D Cooks - Keto friendly spicy tuna bites - MIDWEEK BONUS RECIPE Cut your very ripe avocado open and spread avocado in the channel https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1582655334215-GIVIP5XZQBPMTUEKI9RP/IMG_9741.jpeg Miss D Cooks - Keto friendly spicy tuna bites - MIDWEEK BONUS RECIPE In your sm mixing bowl mix a very well drained can of tuna, siracha, powdered garlic, pepper, mayonnaise and love until completed integrated. Fill the remaining room in the canal with tuna until it is overflowing with an abundance of spicy protein goodness https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1582655381931-HTK7EM6AB8LDVRMFFVWC/IMG_9739.jpeg Miss D Cooks - Keto friendly spicy tuna bites - MIDWEEK BONUS RECIPE https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1582657069997-VHZWV9XX98PW6DXD4AJG/Adjustments.jpeg Miss D Cooks - Keto friendly spicy tuna bites - MIDWEEK BONUS RECIPE Drizzle Siracha over the top https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1582657087980-LN1EUP67I3PRQD70YLU1/Adjustments.jpeg Miss D Cooks - Keto friendly spicy tuna bites - MIDWEEK BONUS RECIPE With control, make an additional drizzle of mayonnaise (according to your preference) but you could also use a drizzle of Spanish crema. Using your paring knife, cut into bit sized pieces. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1582655456087-YIOPIM5YGH7YURWU36QQ/IMG_9733.jpeg Miss D Cooks - Keto friendly spicy tuna bites - MIDWEEK BONUS RECIPE - Spicy Cucumber Tuna wraps Same ingredients, different presentation https://www.missd.net/miss-d-cooks-recipe-of-the-week/2019/11/18/quinoa-and-belle-pepper-frittata monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1574112361400-IL4YPT9U76INDBJUA48B/MruvoRmqSgeqMDg86V%25RXQ.jpg Miss D Cooks - Quinoa and Belle pepper frittata https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1574112405315-TOKFQNWYGDXWDQW5C5GH/Qjzgx%258lTt2VycuUYwkXDQ.jpg Miss D Cooks - Quinoa and Belle pepper frittata My lonely last piece… https://www.missd.net/miss-d-cooks-recipe-of-the-week/2020/2/17/white-bean-chili monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1582245942214-U7VXWZACBBY29L46V45V/Adjustments.jpeg Miss D Cooks - White Bean Chili https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1582245971120-BU0E876OK1A30CZ5I9V2/IMG_9553.jpeg Miss D Cooks - White Bean Chili Place the chorizo in your heavy bottom pot or if you’re lucky like me, your dutch oven. Cook on medium low heat until the sausage is browned but there is still juice on the bottom of the pan. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1582246004765-KBRDVXZ35ZXVUSYLDIXZ/IMG_9554.jpeg Miss D Cooks - White Bean Chili Remove the sausage from the heat using your slotted spoon and place to the siDe. Add the onions, garlic and spices to the poT and cook on medium low in the sausage drippings until the onions are aromatic and clear. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1582246135227-RR41UP7MOYWGIR3LP3RQ/Adjustments.jpeg Miss D Cooks - White Bean Chili Add the beans, the tomatoes, and the sausage back into the pot and cook for 30-40 minutes with the top on. It should not be boiling but it should still be actively cooking. You are looking for the flavors to integrate. Serve hot with cheese (shredded cheddar or cotija), sour cream (I used plain greek yogurt) and chopped green onion (optional). https://www.missd.net/miss-d-cooks-recipe-of-the-week/2020/1/24/digaag-qumbe-yogurt-coconut-chicken monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1579902194854-NACEVUANFZZG5MGMJKCE/EAKIDPCQQzu5NfBVPlW2BA.jpg Miss D Cooks - Digaag Qumbe (Yogurt Coconut Chicken) Let the sauce cook down, uncovered, if it seems too liquidy for your taste. The recipe actually calls for serving with rice but I’m not a big rice lady, and I feel like I always cook it badly, so I served mine with quinoa cooked in lightly flavored chicken broth. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1579902004938-R0XQ1B8RRN56ZMH997SV/hqHjL%2BN6SOCQf1x0ukv46w.jpg Miss D Cooks - Digaag Qumbe (Yogurt Coconut Chicken) https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1579902031864-G9CPIYESJ4882F4MG5LV/LBFiyHnnRaCYCn8v9QO3ww.jpg Miss D Cooks - Digaag Qumbe (Yogurt Coconut Chicken) Add the oil to your big skillet, and then add the onions, cooking them until aromatic. After they are aromatic on medium low heat cook the diced garlic and ginger, adding the spice mixture after the garlic has been in the pan for about a minute. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1579902059461-3A63R83P76P42KHITPS4/image-asset.jpeg Miss D Cooks - Digaag Qumbe (Yogurt Coconut Chicken) Add the tomato mixture and cook for 9-11 minutes. While the tomatoes are cooking par boil the potatoes and then add the coined carrots and potatoes into the mixture. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1579902102260-JOC85F16QVYCE7YYW444/Bvk%2Bcyx%2BSI62pA0ThBaYUg.jpg Miss D Cooks - Digaag Qumbe (Yogurt Coconut Chicken) When the carrots and potatoes have cooked for 5-6 minutes add the yogurt and coconut milk. This recipe called for a tsp of Tumeric but I actually added a tbsp and you can see this from the beautiful mustard color of the dish. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1579902128456-X48JCUPOZ2H4ZNJYGP9E/tzPlVJ3MQIisN2jq0Vh1ww.jpg Miss D Cooks - Digaag Qumbe (Yogurt Coconut Chicken) Add the chicken, cut into bite sized pieces into your pan as well as the cilantro. Cover and cook fro 22-25 minutes. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1579902235191-3271XNKKYY9ES91NVKRP/fullsizeoutput_1ddc.jpeg Miss D Cooks - Digaag Qumbe (Yogurt Coconut Chicken) TV and tumeric!!! Yum! https://www.missd.net/miss-d-cooks-recipe-of-the-week/2019/12/30/christmas-creme-brle-french-toast monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1577749373909-WG2NQLERTNCL0NY425AV/IMG_0267.jpeg Miss D Cooks - Christmas Creme Brûlée French Toast Ingredients 0.5 cup of butter (I used salted) 1.5 cup of milk (but you can use half and half) tsp of vanilla 5 eggs 2 tbls of corn syrup cup of brown sugar loaf of challah bread tsp of cinnamon Plan of Attack Add the butter, brown sugar and corn syrup to a medium saucepan and cook on medium low until it cooks into a syrup. Pour the syrup mixture into the bottom of a substantial glass baking dish. Cut the challah bread into 6 slices (from the middle) excluding the heels. Place the bread slices into the bottom of the pan on top of the syrup. Mix the milk, eggs, vanilla and cinnamon https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1577749408581-C6Q94TZTZEN14RNHG2Z2/mc%25N4oh%25R0ijKYUvLQDnjg.jpg Miss D Cooks - Christmas Creme Brûlée French Toast Pour the mixture over the bread slices and refrigerate for at least an hour but possibly overnight. Preheat the oven to 350 and cook for 22-24 minutes. If you notice the crusts getting burned, cover with a piece of aluminum foil and place back in the oven until cooked through. https://www.missd.net/miss-d-cooks-recipe-of-the-week/2019/12/24/spiced-morroccan-detox-glow-bowl monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1577749458829-N3UP1G1ZXQE755A8Z4IT/tU5atO3YQO%2BK8eFZMG4aQA.jpg Miss D Cooks - Spiced Morroccan Chickpea Detox glow bowl https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1577749491759-IB2H0JRSWXOCUEIT9WPX/d9GBC%2BY2QYqkjzwWceUWrA.jpg Miss D Cooks - Spiced Morroccan Chickpea Detox glow bowl https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1577749571291-OUPI3IRUAIW042CGQMRZ/JLL6fmdcQi%2Bb3PGthdnTdQ.jpg Miss D Cooks - Spiced Morroccan Chickpea Detox glow bowl https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1577749620496-92HUZ11I2JO7HN2UCD33/sP1kEcMeTrm7k73ysP7USA.jpg Miss D Cooks - Spiced Morroccan Chickpea Detox glow bowl https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1577749730971-Z623VHIP2PIMQ2KVVYSG/GTwBkgafRXSoNATWbflhHg.jpg Miss D Cooks - Spiced Morroccan Chickpea Detox glow bowl https://www.missd.net/miss-d-cooks-recipe-of-the-week/2019/12/30/potato-latkes monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1577748100121-G3RLGWUJ2A1IC3LM680F/IMG_9051.jpg Miss D Cooks - Potato Latkes Wash and clean 3-5 potatoes https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1577748143056-8WZ6TCX0IK4S0UYQ1YDT/IMG_9054.jpg Miss D Cooks - Potato Latkes Process the potatoes and onions until a smooth paste https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1577748186709-E6X3XDILC1702KM20A2D/IMG_9055.jpg Miss D Cooks - Potato Latkes Put the potato onion mixture in a cheesecloth / dish towel and drain the liquid from the potatoes. *Some recipes say to reserve some of the potato starch water, but I did not because I did not have a real cheesecloth. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1577748205492-ABU5Z5K7H50ESC6JOFMH/IMG_9056.jpg Miss D Cooks - Potato Latkes Put the drained potatoes in your mixing bowl https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1577748229751-D52DIURLM3ZVY4QC8T4E/IMG_9057.jpg Miss D Cooks - Potato Latkes Add salt, pepper, whisked eggs, matzo meal and diced scallions in the bowl and mix thoroughly. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1577748246653-ETUF67S0O5HJPTXA2LVO/IMG_9058.jpg Miss D Cooks - Potato Latkes Add oil to a hard bottomed pan, drop heaping spoonfuls of potato mixture into hot oil and fry to cook evenly, browning on both sides https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1577748264822-V6HOG9N60CCCAJ0O7AQU/IMG_9060.jpg Miss D Cooks - Potato Latkes What happens if your oil should be more hot - limp latkes….wah wah…I used another pan and butter, but I will conquer the dutch oven frying function. yet! https://www.missd.net/miss-d-cooks-recipe-of-the-week/2019/11/18/white-beans-with-beurre-blanc monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1574110314201-1G3DPUKAEKYU4HTZB15E/MEAIJarlTQKtNRPNmPxVEQ.jpg Miss D Cooks - Cannellini bean pasta with beurre blanc Serving suggestion - accompanied by honeyed salt and pepper carrots https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1574110862416-EAL4CW49UJLT595C5COE/%25yPX1VPUSlqbkR%2B7MwYM9w.jpg Miss D Cooks - Cannellini bean pasta with beurre blanc Plan of Attack Add the beans to a medium stockpot with chicken stock and simmer for 20 minutes. As the beans are cooking, add the wine, vinegar, shallot and butter to your sm saucepan. I also added a sprig of rosemary, on a romantic whim* Keep shaking the pan to prevent sticking and burning and cook until aromatic. Put the beurre blanc aside and I’ll be honest- calling it beurre blanc in honestly a misnomer because it is not entirely white , yet not quote brown butter. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1574110255614-H4RDRDTFH6V9JTCUPJXN/%25ZVB5OZFSKiFUbhjuHaZpg.jpg Miss D Cooks - Cannellini bean pasta with beurre blanc Add the pasta to the beans and cook until pasta is almost al dente, about 9 - 11 minutes. When the pasta is done, add the beurre blanc and cook for 5-6 minutes or until the past is cooked and the flavors have integrated. *I cooked for slightly more than 6 minutes because I was trying to cook off some of the liquid in the pot, and it made a real difference. Serve hot covered in shaved parmesan.. https://www.missd.net/miss-d-cooks-recipe-of-the-week/2019/11/18/bacon-potato-and-leek-soup monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1574110387139-DGJBRLZQG8VKIWJ26NN4/Sx%2Bbh%2BsKS3Clu1brUX48fw.jpg Miss D Cooks - Bacon, potato and leek soup https://www.missd.net/miss-d-cooks-recipe-of-the-week/2019/10/24/morning-glory-muffins monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1571960703344-12BYWZQ82F40PZCUZ415/fullsizeoutput_1af7.jpeg Miss D Cooks - Morning Glory Muffins Grate your peeled carrots until you have two cups of shredded carrots https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1571960725268-3FZ38S7DF1KI6U3SBD13/%2BaXNIkMWTV%2BZufpygaxRXQ.jpg Miss D Cooks - Morning Glory Muffins Peel and grate the apple into the same bowl of as the carrots and then add sunflower seeds, and raisins (optional). In your other mixing bowl, mix the flour, sugar, baking soda, spices and salt. Add this mixture into the apple mixture. Mix throughly and then in the empty mixing bowl (we believing in conserving water at Miss D Cooks!) mix the wet ingredients using your whisk. Combine all the ingredients and mix throughly. Put into your nonstick or greased muffin pan. Put in the oven for 23-25 minutes. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1571960749901-2JBXZTVXLWESYCI4PXIY/9gq9r8f3SXu2e6EIDJdqYw.jpg Miss D Cooks - Morning Glory Muffins Bake and enjoy sharing with he harvest lovers in your life! https://www.missd.net/miss-d-cooks-recipe-of-the-week/2019/10/15/shrimp-noodle-bowl-with-pineapple monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1571159767201-A5BBB0261G4UB0SQ2VYD/DYd9bpADTyu8TNTSXrA9yQ.jpg Miss D Cooks - Shrimp noodle bowl with pineapple Ingredients 0.5 pkg of rice noodles - I bought whole wheat thin noodles but the epicurious recipe called for pad Thai noodles- Either I think would work medium shallot 2-3 cloves of garlic medium cucumber lb of jumbo shrimp (which in my kitchen cook down to medium shrimp) generous cup of fr pineapple 0.5 cup of orange or pineapple juice 0.5 cup of Thai basil chili sauce salt and pepper to taste tbls of grated garlic 2 tbls of soy sauce 3 tbls of olive oil https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1571159803651-OG9T3YFYNUXGORF95YI3/n4ildbfYSSSb7sRhnMk1tA.jpg Miss D Cooks - Shrimp noodle bowl with pineapple Plan of Attack Core your pineapple and cut into medium pieces Defrost (if necessary), clean and pearl your shrimp Add the shrimp, pineapple, ginger, and soy sauce to your medium mixing bowl and let marinate. While the mixture marinates, cook the noodles according to package directions and set asaide https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1571159919606-GQLHPCUFSYIZX4WCQGIK/fullsizeoutput_1af2.jpeg Miss D Cooks - Shrimp noodle bowl with pineapple Add 2tbls of olive il to the medium skillet and then using tongs, place only your pineapple in the skillet. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1571159938047-RTJY55INC10Q214NH7CZ/1UdBL%25vDTa6NhSA3fL2czA.jpg Miss D Cooks - Shrimp noodle bowl with pineapple Cook on medium heat until browned on both sides. Remove the pineapple from the pan and set aside on a plate. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1571159961624-C9CXLB31UKY0QBVRGGUN/image-asset.jpeg Miss D Cooks - Shrimp noodle bowl with pineapple Add some diced onion/shallot and 3 garlic cloves (diced) to the drippings from the same pan and when aromatic, add the shrimp to the pan. Cook the shrimp until done (salmon color on both sides). Remove the shrimp from the pan and put on the pineapple plate. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1571159992364-QBIP3SW48R8MYCEM8WEG/QTm9Zy9vTiC%25JCrWpjWwuQ.jpg Miss D Cooks - Shrimp noodle bowl with pineapple Add the Thai garlic sauce and the juice to your skillet and then cook until the water cooks out and the mixture is syrupy. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1571160021474-5HBH3LNXVX2KANX983A9/6dEE8KIGTwG%25K7GG8Fh3QQ.jpg Miss D Cooks - Shrimp noodle bowl with pineapple Add the shrimp an pineapple back into the pan and stir to coat in the juice mixture. Simmer and add noodles to the skillet. *Optional- add sugar snap or snow peas to the mixture and let them cook in the same juices. Serve hot garnished with raw onion and cucumber *this recipe called for adding basil (which I did not have) and for using pineapple juice. I used orange juice but would be interested in knowing what the pineapple juice would add. I feel the need to add cilantro the next time, so we’ll see where this wild and crazy cooking ride takes us! https://www.missd.net/miss-d-cooks-recipe-of-the-week/2019/10/2/chicken-lettuce-wraps monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1571160775541-G1ZJ3ZOMLOJXCCLVWVA9/1LNXz96mSC2blX862Q5jnw.jpg Miss D Cooks - Chicken lettuce wraps Ingredients lb ground chicken 2-3 medium carrots medium onion, cleaned and diced 3 garlic cloves diced (5-6 if they are sm cloves) ginger root 3 tbls of vegetable or olive oil head of lettuce 0.25 cup of soy sauce 0.25 cup of miso 0.5 cup of water green onions (for garnish) powdered garlic (tsp) https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1571160815711-HBY9WL6FIPMOHEOQZ56B/%25VpECCG1R4mH%25CoL8rEmxQ.jpg Miss D Cooks - Chicken lettuce wraps Plan of attack Add the oil to your medium skillet and when hot add the carrots, onion and garlic. Cook until aromatic (5-6 minutes) Add the chicken, and use your spoon to break the big pieces. After adding the chicken, mix the soy sauce, powdered garlic, miso terayaki and water. Pour the mixture over the cooking chicken and the grate the ginger in (according to taste) When it is cooked through, serve hot on lettuce leaves (taco style) and possibly garnished with green onion. https://www.missd.net/miss-d-cooks-recipe-of-the-week/2019/9/5/i7drnho376n6lsdzuu7deaqvp3v7g1 monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1567706650299-W2CN6GVYN8USPTB1RR8H/nH2qDUHARIabdnPKVHB89A.jpg Miss D Cooks - Flourless Chocolate Cake Preheat the oven to 300-325 degrees depending on how hot your oven runs, Cut the butter into pats for easier melting and put in a microwave safe bowl with the chocolate chips. Melt the the ingredients in the microwave in 30 second intervals, taking care to mix the ingredients between stints int he microwave to prevent burning and sticking to the bowl. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1567706677474-387LW11RY0W6CG8BFMRW/Uv8qf8AsS8CmuGGXqHiiwg.jpg Miss D Cooks - Flourless Chocolate Cake Add your eggs to your stand up mixer and whip until light yellow and the mixture makes sift peaks, but before it make meringue like stiff peaks. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1567706703258-X4TPDP7SHG0EAPHWQFUL/KLFTJTWaRX6LLY9yeAXSUw.jpg Miss D Cooks - Flourless Chocolate Cake Pour, in batches, the cooled chocolate mixture into the egg mixture, making certain you have integrated the chocolate completely before adding more of the echolocate mixture https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1567706727771-D2SRSW5KKLPTNMBNMBTB/cMLhULxtR0WiNwM2LIjBWg.jpg Miss D Cooks - Flourless Chocolate Cake The mixture should resemble a very smooth cake batter when completely integrated. Pour the batter into a foil lined springform pan and place the pan on a baking sheet. Place in the oven for 36 -41 minutes. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1567706752767-NL4ZYUUV5U90BXA7J1ER/0gaR4993QleveL0rc6ml2Q.jpg Miss D Cooks - Flourless Chocolate Cake The cake is done once it has risen and there are cracks in the top. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1567706775481-BZAZ21I9T0QBI5LH7E3N/2ButCFSVTviu2ah72jjTFQ.jpg Miss D Cooks - Flourless Chocolate Cake Decorate as you prefer https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1567706799727-EQ3LPXOBK07KN5TWJKZD/7lLS2qIpSoe%25AOUG6g3Wcg.jpg Miss D Cooks - Flourless Chocolate Cake Serve in a festival atmosphere covered in sparkler candles. https://www.missd.net/miss-d-cooks-recipe-of-the-week/2019/8/8/oven-roasted-cod-over-summer-peppers monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1565288771402-Q40PO012PW7P1T5S5U5Y/fullsizeoutput_199b.jpeg Miss D Cooks - oven roasted cod over summer peppers Cut bell peppers in half lengthwise and remove stems, ribs, and seeds; discard. Place bell peppers on a rimmed baking sheet and drizzle with 3 Tbsp. oil; season with salt and black pepper. Toss to coat, then turn cut side down and broil bell peppers on top rack, turning baking sheet front to back halfway through, until skins are blackened all over, 15–20 minutes. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1565288802260-BVPKQXFQ1HFWN8IFNLI4/4QSTvuxnRd6eur3LDVG86g.jpg Miss D Cooks - oven roasted cod over summer peppers Uncover bell peppers and peel away charred skin from flesh (don’t worry about getting every last bit); discard. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1565288838832-0LXD7RX0NVTP6Y3JID4W/fCMf9Y%2BURr2yPXl6%25sIzGg.jpg Miss D Cooks - oven roasted cod over summer peppers Tear flesh into ½" strips and place in a shallow 3-qt. baking dish along with all the accumulated juices in the bowl. Add garlic, vinegar, and red pepper flakes and toss well to combine. Taste and season with more salt. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1565288893633-CP3BIB66FVSYJITBPQ9G/Q74KQYqmTy2dHqWsL%2B48Bg.jpg Miss D Cooks - oven roasted cod over summer peppers Meanwhile, toss onion, parsley, capers, and remaining 1 Tbsp. oil in a small bowl; season with salt. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1565288917965-9QPCA35NB84FOD80LCBF/kM9FJH0DSo6l7rrld%254KQg.jpg Miss D Cooks - oven roasted cod over summer peppers Nestle cod into bell pepper mixture, drizzle with 2 Tbsp. oil, and season with salt and black pepper. Roast on center rack until flesh is opaque throughout and flakes easily when pressed, 25–30 minutes. Let rest 10 minutes. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1565288950501-TAZ7UECAF0UVFEPSOAZY/p17JSYpaT4SFt%2BPLV3vleA.jpg Miss D Cooks - oven roasted cod over summer peppers Top fish with onion mixture and serve with bread. https://www.missd.net/miss-d-cooks-recipe-of-the-week/2019/9/5/sugar-snap-peas-and-quinoa monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1567706617415-D9XJWW1WU7XJ3IMN0ERZ/I6dqOnllSA6srC3KIBJjXw.jpg Miss D Cooks - Sugar Snap Peas and Quinoa Plan of Attack Dice your onion and add it, with the olive oil to your medium sauce pan on medium low heat. Cook the onion until it is clear and aromatic. Add the chicken stock, garlic, quinoa, (and I also added rosemary). Cook on medium low heat for 15-16 minutes. If the liquid evaporates, add more water, stirring to distribute. When the quinoa is about cooked, add the peas to the top, and cook on heat for 2-3 minutes. Remove the pan from the heat, being careful to keep the lid on the pot and let the contents sit for 5-6 minutes. Serve hot and wearing the smile you can only have when you have taken care of yourself according to your own yardstick! https://www.missd.net/miss-d-cooks-recipe-of-the-week/2019/7/25/lemony-asparagus-pasta monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1564165180610-FCJU5BUQ5JDQSNYCVLOU/6sYT2RHKQgi%2Be4m5wmZNKA.jpg Miss D Cooks - lemony Asparagus pasta Ingredients 2 bunches of asparagus 05. cup of grated parmesan with more to serve lb of medium penne (but other shapes would also work) cup of cannelloni beans 2 tsp of ground cayenne pepper 3 cloves of garlic 5-6 tbs of olive oil (you might not use all of it, depending not he heat of your pan) medium pat of butter salt and pepper to taste powdered garlic medium lemon Plan of Attack Add the beans, red pepper, lemon juice of half of the lemon, 2 cloves of garlic diced and powered garlic to a medium bowl and marinate the beans for at least an hour. While the beans are marinating put your medium stockpot on and fill mid brim with salted water. Turn on high. When it boils add the lb of pasta (I was looking for orrichette, but my grocery store had penne, so I used pennies). Cook until al dente. While the past cooks, add the asparagus (cut into 3 pieces for each stalk), remaining garlic, salt and pepper to a hot oiled pan and cook until almost tender. Drain the past, reserving a cup of the pasta water, and add the pasta directly into the medium skillet, and then add the pasta water. Cook on medium low until the dish integrates and then add the parmesan cheese, stirring frequently so the pasta is covered Note, I added butter during this step, but you could simply not use butter if it is not your thing Then add the beans, squeeze the juice of the remaining piece of lemon over the pasts, stir throughly and cover with grated parmesan. . https://www.missd.net/miss-d-cooks-recipe-of-the-week/2019/7/18/baked-cod-with-yogurt-sauce-and-roasted-scallions-1 monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1564164614610-PGHAF3DZDUZ83OHTVUDW/xkGgmYJKTLC549rouDpZLA.jpg Miss D Cooks - Baked cod with yogurt sauce and roasted scallions Ingredients Lb (or so) of cod, in fillets - I bought a package with 2 fillets, not quite a pond because I was making it for myself bunch of crunchy scallions cucumber, diced. cup of plain whole milk yogurt cup of diced cilantro medium shallot, diced powdered garlic paprika tsp of fish sauce tsp of soy sauce olive oil Serving suggestion: baked sweet potato https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1564164643592-MLNTLOJNA9RYFQ31DR46/mvyXawN0QzGrS6X%25OrlQLA.jpg Miss D Cooks - Baked cod with yogurt sauce and roasted scallions Preheat the oven to 450 degrees Cut your scallions into ribbons after trimming the tough ends. Toss with olive oil, salt, pepper and powdered garlic. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1564164673808-I13LU9NV1J04JUFWWGRA/ho1PTohUQlKO7skJvwYNFw.jpg Miss D Cooks - Baked cod with yogurt sauce and roasted scallions Coat your cod in olive oil and place on a medium rimmed sheet pan. Drizzle the top of the fish with the fish sauce and soy sauce, and then sprinkle with paprika. If you’re omitting the fish sauce, cover with salt and pepper, since fish sauce has such high amount of salt. Place in the oven for 6-7 minutes. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1564164706589-CEX4EMH2B00W8IZXDYYL/Uuf4xmRtQD2EaiV12FnFCw.jpg Miss D Cooks - Baked cod with yogurt sauce and roasted scallions Check on the fish after 5 minutes and if it has developed a cooked color on top, sprinkle the ballot around the pan and put the pan back in the over. While the fish and scallions cook, make the yogurt sauce by mixing yogurt, cucumber, shallots, salt, pepper, diced garlic and lemon juice. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1564164736834-SIJS6PBUWR6DTD2Z7BM8/9DIHut96T3%2BarJAr9ts2IA.jpg Miss D Cooks - Baked cod with yogurt sauce and roasted scallions Remove the pan when the fish flesh is baked but still tender and the scallions are cooked with crispy charred parts. The fish should have cooked between 13-15 minutes. Serve the fish hot, covered in the yogurt sauce, and with sides of your preference, A beautiful serving suggestions would be serving the cod on top of a bed of the roasted scallions. https://www.missd.net/miss-d-cooks-recipe-of-the-week/2019/7/18/frozen-greek-yogurt-bark monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1564164807286-DWMQIVCS428LWRVKFLI0/zqnBSbkISQaPmftSObtNxA.jpg Miss D Cooks - Frozen Greek yogurt Bark Mix the ingredients except the sunflower seeds together. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1564165027265-Y58CPDWG26G29PE7LEQP/fullsizeoutput_1969.jpeg Miss D Cooks - Frozen Greek yogurt Bark Spread the yogurt mixture over the wax paper/parchment paper with your spatula and then sprinkle your very liberal hand, the sunflower seeds over the top. Place in the freezer for 3-5 hours or until the bark is hard and able to be cut into squares. Caution! Melts quickly! https://www.missd.net/miss-d-cooks-recipe-of-the-week/2019/7/7/wizjk48781l06m2yzipvnfds5oebqq monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1562534066908-B2M4DJG8D84MI1ADZSJ8/OjPxvHO4Rkuwp6Fu4GUAeA.jpg Miss D Cooks - Fred's Chicken Salad Ingredients ripe pear 0.5 lb of asparagus 0.5 lb green beans medium scallion medium chicken breast 2 cups of spring greens dressing 0.5 cup of balsamic vinegar 0.5 cup dijon mustard 0.25 cup of soy sauce 0.25- 0.5 cup of olive oil ground pepper, to taste https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1562534093704-WQBJ6Q4JHG6FRY2HZ8VC/GEV9c4Y0TKiBPgVgcPkrzA.jpg Miss D Cooks - Fred's Chicken Salad Cut your chicken breast into pieces which will quickly cook https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1562534118390-L74XKQSBDUNF5DF6IQQ0/rEA2YRqqQSOKPql8LsbHVw.jpg Miss D Cooks - Fred's Chicken Salad Clean the green beans by snapping the ends off and cut the asparagus into 3 pieces after removing the woody ends. Put on a pot of generously salted water to boil and when boiling add the vegetables and cook for 5-6 minutes. Remove them before they are overdone, but are still tender, and drain them in a colander and run over them with cold water, effectively cooling and blanching them. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1562534139578-876476NAEVQ4Z8WREBJX/RBGtTP6hT42w5JWCw1TShQ.jpg Miss D Cooks - Fred's Chicken Salad Set the green vegetables on your counter while you attend to your chicken. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1562534161565-CJ6NRWCY10DIEAHNEEG2/2G6j95EnT%2B2iM71fu51m8g.jpg Miss D Cooks - Fred's Chicken Salad Poach your chicken pieces by adding a packet of Goya chicken seasoning to a medium saucepan of boiling water and cooking in the hot water until cooked through. Remove the chicken and when cooled, shred with your fingers.. While the chicken cooks, whisk the dressing together. Place the greens on a plate and then layer the, cooked vegetables, diced scallions, sliced pear, shredded chicken and cheese. Drizzle the entire salad with the dressing exercising restraint -it is very potent and a little bit guess white a ways. https://www.missd.net/miss-d-cooks-recipe-of-the-week/2019/6/19/unicorn-horn-banana-paletas-and-other-varieties monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1560967248284-IJ9LYDRGR2YZCXEYWYXO/i3iqn5GjQESurRdVVVizBQ.jpg Miss D Cooks - Unicorn Horn Banana Paletas (and other varieties) Ingredients cup of Greek vanilla yogurt or traditional vanilla yogurt cup of bananas, (apex 2 sm bananas) for strawberry version - 5-6 good strawberries tsp of vanilla https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1560967281990-F7HT25GYTBEZZFVIMF4C/Kon86yy9QJujjMq2H4c3hA.jpg Miss D Cooks - Unicorn Horn Banana Paletas (and other varieties) Add the yogurt, vanilla and fruit of your choosing to your medium mixing bowl. Use your hand blender to puree the mixture until smooth. Pour the liquid into the mold and refrigerate for at least 2-3 hours. To release your pops, run the pop you wish to eat under running hot water for 30-60 seconds, twist, and voila! https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1560967335568-NXCXD96NU7OWV889LS34/rnOZRkWIT2WHcrdf%2BLh5RA.jpg Miss D Cooks - Unicorn Horn Banana Paletas (and other varieties) Yes, I just spent a paragraph telling you what this might look like to some people. It still tastes good and even better, makes me laugh! https://www.missd.net/miss-d-cooks-recipe-of-the-week/2019/6/7/shrimp-and-basil-stir-fry monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1560366336501-UFZ5VPPHOPLV5IOHQLWJ/ojbsL0JyQEOEMvIYu%25hSJg.jpg Miss D Cooks - Shrimp and Basil Stir Fry Ingredients Single medium jalapeño coarsely chopped (recipe originally called for 3 Fresno chiles, but there were no Fresno chiles at my grocery store and the internet said I could use the hotter jalapeño instead in moderation) 6 garlic cloves, smashed 1/4 cup sugar 2 Tbsp. fish sauce 1 tsp. kosher salt 4 Tbsp. vegetable or grapeseed oil, divided 1 lb. large shrimp, peeled, deveined 2 cups basil leaves (about 1 bunch) Lime wedges (for serving) cup of sugar snap peas PKG of rice noodles (optional) https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1560366362674-LE2RRRXG08DC7YKPKNFH/ZpvY48T8RNihvqZ4OcMdnA.jpg Miss D Cooks - Shrimp and Basil Stir Fry Combine the fish sauce, garlic, tbs of cooking oil, fish sauce, sugar and lime. I used my hand blender to make a smooth puree. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1560366393427-8O7PUQ7646R2JTR7BC7L/re6WPB3lT5erztpUnnKc6w.jpg Miss D Cooks - Shrimp and Basil Stir Fry Defrost (if you’re using frozen shrimp as I did), rinse, peel and devein your shrimp https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1560366428782-E8P8V33A5O1D3V28AYUC/ufABx58nTYyI7HoE5TX9hw.jpg Miss D Cooks - Shrimp and Basil Stir Fry Marinate the shrimp for 15 minutes (or up to an hour) https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1560366458882-WYRUBOJB1G2B7QGW5A3C/atAqPFC4Qci0BeYFk5iNvw.jpg Miss D Cooks - Shrimp and Basil Stir Fry Add the remaining oil to the pan and when medium hot, add the shrimp and a little bit more than half of the marinade. Cook the shrimp until they are cooked both sides. As the sauce cooks down it will become more aromatic and when the shrimp is almost done cooking add the peas, stirring to mix them in. Sprinkle the chopped basil leaves over the top of the dish when the peas have cooked. . I https://www.missd.net/miss-d-cooks-recipe-of-the-week/2019/6/7/persian-carrot-and-radish-salad monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1559927941337-LWKHYSF62BU5MJD646B9/fullsizeoutput_1612.jpeg Miss D Cooks - Persian Carrot and Radish Salad INGREDIENTS 1/4 cup olive oil, divided 1 cup raw shelled pumpkin seeds 1/2 teaspoon ground cumin 3/4 teaspoon kosher salt, plus more 3 tablespoons fresh lemon juice 1 teaspoon honey 1/4 teaspoon freshly ground black pepper 2 pounds carrots, peeled, shaved lengthwise into ribbons with a vegetable peeler 1 bunch radishes (approximately 10 radishes), thinly sliced on a mandoline or with a sharp knife 4 cups (packed) mixed torn herbs, such as parsley, cilantro, dill, mint, tarragon, and/or basil https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1560366695551-7HF83HSNY6OIGU91MGWS/9Ro2NqfIRDeiRZ1oDslUIw.jpg Miss D Cooks - Persian Carrot and Radish Salad Using your mandolin (I had to buy a hand mandolin fo this recipe), thinly slice your radishes. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1560366774348-DWDB18HXP4DQ5UJRQKJC/SHcTfUQuS%25qdq8hfdzQuug.jpg Miss D Cooks - Persian Carrot and Radish Salad Using your vegetable peeler, peel the carrots into thin ribbons. In another bowl, mix the dressing by combining the honey, salt, pepper, lemon juice and oil. After mixing the dressing, toast the pepitas in a medium skillet by adding il, adding the seeds and covering in cumin. Add the dressing and diced scallions. Then roughly chop your cilantro after removing the leaves from the stems and add to the salad. Mix the salad throughly and then serve covered in a sprinkling of the toasted cumin pepitas. https://www.missd.net/miss-d-cooks-recipe-of-the-week/2019/5/14/charred-tuna-asian-green-salad monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1557863501338-W35BWIN3346ES1NMUTRG/fullsizeoutput_159b.jpeg Miss D Cooks - Charred Tuna Asian Green Salad Ingredients 2 cups of mixed greens 5-6 stalks of celery 2 strawberries medium diced scallion an abundance of edamame Tuna steak portioned salt and pepper lemon 2 tbs of soy sauce tsp of honey tsp of Wasabi 3 tbs of rice wine vinegar 2 tbs of olive oil (or so) Plan of Attack Put on a pot of salted water to boil When boiling, add trimmed asparagus and cook for 2-3 minutes. Drain immediately and run cold water over the asparagus until cool. Set aside. Season the tuna steak on both sides with salt and pepper and put a tbs of olive oil into your medium skillet. When hot add the tuna and slice lemon wheels onto the top, turning frequently. Whenever you turn, try and keep lemon underneath nd lemon on top to retain moisture. While the tun cooks assemble the dressing. Whisk the soy sauce, honey, rice wine vinegar, wasabi, and olive oil. Prepare the vegetables and then place the cooked tuna on top. and drizzle with the prepared dressing. Enjoy! https://www.missd.net/miss-d-cooks-recipe-of-the-week/2019/5/6/quick-chicken-in-mustard-sauce monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1557168572841-VDY2EZFSS75JR8IR9M2D/Sz4OWy8mQDuidsk%259drkOw.jpg Miss D Cooks - Chicken in Mustard Sauce Ingredients 2-3 medium chicken breasts medium shallot 3 garlic cloves sprig of rosemary 2 tbls of flour with extra for dusting 0.5 cup of water 3 tbls of vegetable oil (you could also use olive oil) 2 tbls of dijon mustard tbls of brown mustard (I added extra) an abundance of ground pepper Plan of Attack Cut the chicken into 5-6 pieces and pound with your meat tenderizer until they’re about the same thickness. Season the chicken on both sides with salt and pepper. Pour about a tbls of oil into your medium skillet and when hot, add the chicken. Dice your shallots and garlic Brown the chicken on both sides, and then sprinkle each side with flour and return to pan to develop a rich texture on the outside of the breasts Add the shallots and garlic into the pan with the chicken breasts and remove the chicken breasts after cooking with the shallots for 2-3 minutes. Put the chicken breasts to the side, add the flour and water to make a simple rue. Then add the remaining oil and mustards to the pan, making sure to stir the sauce with your spoon to prevent the flour from sticking. When the sauce has integrated, add your chicken pieces back in the pan with the sauce and cook on medium low heat for 9-11 minutes, Season with more ground pepper and serve covered generously with the sauce. https://www.missd.net/miss-d-cooks-recipe-of-the-week/2019/4/18/quick-ginger-chicken-with-scallions monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1555898731646-QWWWMEERJI4H6O0B1Z89/61o1Ap2iTSSdY6tfn9bAuQ.jpg Miss D Cooks - quick ginger chicken with scallions Cut the ginger into straws, dice the garlic and make the scallions into coins. Add 3 tbls of olive oil to the pan and when hot, add the ginger, scallions, and garlic. Sauce the savory ingredients until the ginger is cooked subtle. Cut the chicken breasts into bite size pieces and season with salt and pepper.. Add the remaining oil and when hot, add the chicken. Cook until it is cooked through. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1555898896704-R5KDSQBO02TDHRM56O39/fullsizeoutput_14fa.jpeg Miss D Cooks - quick ginger chicken with scallions Remove the chicken and then add the ginger mixture back into the pan. Add the chicken in and mix together. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1555898942636-V8Z3LABBJ3QM2Y9BZ5V5/2uqIQKw0TFOrfnIe4rKwzg.jpg Miss D Cooks - quick ginger chicken with scallions Chop the cilantro and add it onto the the finished stir fry. Serve hot and with the accompaniment of roasted or raw vegetables. https://www.missd.net/miss-d-cooks-recipe-of-the-week/2019/4/18/salmon-cakes monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1555897713344-2X86K9EXNO4FCGQXLEUM/oOXRnBk1TyyHTWeqngQ%2BKg.jpg Miss D Cooks - Salmon Cakes During the season of Lent, I am always craving things besides my standby seafood options and I love Salmon. Though many people might find put a beautiful salmon steak in the food processor something akin to sacrilege, I strongly believe this dish celebrate the salmon. With the subtle notes of ginger, garlic and scallions, the salmon specific aioli which is more of a dressing than an aioli. and the quick pickles make this an experience of salmon rather than an insult to salmon. It is sometimes hard to find salmon without the skin and I don’t actually have proper chef’s knives which would make it easier to take the skin off, so I looked for a steak without the skin. I was concerned about making this in my sm space since the aroma of fried fish tends to linger, but I was pleasantly surprised when the aroma didn’t stick around and the actual cakes were light on tasting of the sea, but heavy on the real salmon flavor. As a child my experience of salmon, growing up in a household where new recipes were rarely tried because well, everybody liked the favorites so much, was solely lox, for better or for worse. I happen to like lox, but I honestly thought all salmon was good for was for serving on a bagel with a shmear. For those people who are not New Yorkers, putting a shmear on a bagel means not just smearing it with cream cheese, it mean SHMEARING it with cream cheese. When I discovered salmon as entree sans bagel, it was actually surprising when I liked it, and I have loved it ever since. Autocorrect, of course, apparently has not ever been to Long Island, so it autocorrected schmear. * Adjusted from recipe Ingredients INGREDIENTS 1½ pounds boneless, skinless center-cut salmon, patted dry 5 scallions, green parts finely chopped, white parts thinly sliced 1 1-inch piece ginger, peeled, finely grated 1 garlic clove, finely grated 2 tablespoons plus ⅔ cup mayonnaise Kosher salt 1 teaspoon toasted sesame oil 4 teaspoons unseasoned rice vinegar, divided 3 medium Persian cucumbers, shaved lengthwise 1 teaspoon sugar ¼ cup (or more) vegetable oil ½ cup Panko bread crumbs 2 cups tender herbs, such as torn mint and/or cilantro leaves with tender stems https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1555897768090-0HCYEJM0Y39B1NWN5EQW/AKf7QHSBQuSFMetkZocb4w.jpg Miss D Cooks - Salmon Cakes Find a salmon steak with the skin removed or remove the skin carefully https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1555897802878-KKB0GMBVHENWUZUQYXQ8/wwdfla4qTrmx09G0hZARZA.jpg Miss D Cooks - Salmon Cakes Cut the salmon into 2 inches cubes and place in your food processor. Process the salmon until it resembles a paste, but before it resembles a puree. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1555897830183-6SVSMOP90WOIF5AVCMJP/nUfbyj5XTpGswVZvW%25gsIg.jpg Miss D Cooks - Salmon Cakes Dice your scallions, grate you ginger, and grate your garlic. Reserve. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1555897893033-GZUXPWX0V92FB39IRH6Y/TOOUtKlRQ1uVW9Q77Z6tUw.jpg Miss D Cooks - Salmon Cakes Add the salmon, spices, ginger, garlic , panko and scallions to a bowl. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1555898195121-S1MZUWH0G6M2VHKY4NJH/fullsizeoutput_14f6.jpeg Miss D Cooks - Salmon Cakes Form the salmon mixture into cakes (they’ll resemble burgers) and place on a parchment lined baking sheet covered in Saran Wrap. Refrigerate the cakes for at least an hour. Slice the cucumber and add the rice wine vinegar and sugar to a bowl. Refrigerate for at least an hour. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1555898224626-HAKHH8XK7W6924C8LNI5/kOyDln4gR5y4yf0x60Sh%25A.jpg Miss D Cooks - Salmon Cakes Pour olive oil into your medium skillet and place the cakes on medium high heat into the skillet. Unlike Salmon steaks, which you are supposed to turn once (twice is burgeoning on an insult to the salmon), your can frequently turn these burgers to ensure even cooking. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1555898262583-PL8E6QFVHZSCQEVOZNSU/fullsizeoutput_14f8.jpeg Miss D Cooks - Salmon Cakes Cook until cakes are cooked through and golden on both sides with an inviting crust. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1555898316770-CJJUO7LJZPHHCNU2IBMC/da1EItDyTQWn6qE0f1VVAw.jpg Miss D Cooks - Salmon Cakes Make the aioli dressing by combing mayo, 2 tbls of rice wine vinegar, and crushed red pepper, https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1555898346343-WTYS5HCIENIMXS21QM2T/Zn1oVP0jQ8y1vXloWP%25pDA.jpg Miss D Cooks - Salmon Cakes Serve hot with cucumber pickles and aioli dressing as option toppings. This salmon was served in my house (to me, yes, spiritually we should always make a point to serve others and serve ourselves), with sautéed Brussels sprouts. https://www.missd.net/miss-d-cooks-recipe-of-the-week/2019/3/13/beef-and-broccoli-better-than-delivery monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1553190574894-VTAKVQPOYZR05LIFEYJG/xxc9PQu9ShqCn8EeB1TL0w.jpg Miss D Cooks - Beef and Broccoli - Better than delivery! Ingredients lb of lean beef 3 cups of brocoli 2/3 cup of soy sauce generous tbls of cornstarch 2 tbls of brown sugar 3 cloves of garlic (diced) ground pepper 0.5 cup of chicken stock ( plus reserved liquid https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1553188735436-9MI257BL6DVE4X6F50MZ/67yx8FcMRMiHmE3GR%25YvHQ.jpg Miss D Cooks - Beef and Broccoli - Better than delivery! Mix third of a cup of soy sauce, chicken stock, powdered garlic, brown sugar and whisk together https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1553188626147-UUYRY8HYLJB6C5JB1TVK/46AoOWG2Rear%25IG3RuW0oQ.jpg Miss D Cooks - Beef and Broccoli - Better than delivery! Slice your beef into strips, salt and pepper and marinate in 0.33 cup of soy sauce for an hour. Add 2 tbs of olive oil into your medium skillet and when got add the garlic. Add the beef and cook until medium well. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1553190052022-E222WOLWRPW47TM84K48/wr%25tUif1Ttazw6pQYW8bHQ.jpg Miss D Cooks - Beef and Broccoli - Better than delivery! Remove the beef and put on a plate to cool. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1553189139846-FG0SWFUGH3Y6E1KAQ8X9/xpYRvYxMTJW5%2Bw9biMopEQ.jpg Miss D Cooks - Beef and Broccoli - Better than delivery! Add the broccoli to the pan and add the reserved liquid. Cook for 5-6 minutes and then add the beef. Stir and serve hot! https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1553189749973-JPZ8HL2W9BAHYFO60ZA6/hchjRX9%2BSQWatpZZXKwzuQ.jpg Miss D Cooks - Beef and Broccoli - Better than delivery! Enjoy! https://www.missd.net/miss-d-cooks-recipe-of-the-week/2019/3/13/grammy-donovans-irish-soda-bread monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1553188405175-75095A84FMDO6AEJZ1E1/g6J3lKhbTOqLyvTJJhKwCQ.jpg Miss D Cooks - Grammy Donovan's Irish Soda Bread https://www.missd.net/miss-d-cooks-recipe-of-the-week/2019/3/1/shrimp-and-snow-peas monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1551471135420-G06U0O07C7W1GLM0RTKM/jM%25t4%25ONQSO2gkKmSwwq9Q.jpg Miss D Cooks - shrimp or shrimp and snow peas Snow peas and shrimp pictured above Ingredients 3 tbls of soy sauce 1 tbls cornstarch 1 tbls of ground ginger (I accidentally omitted) 2 tbls of vegetable order 3-5 skinless chicken breasts 2 cloves of garlic 3 cups of snow peas Plan of Attack *I edited this recipe to include what I had in my pantry and omitted mushrooms because I don’t like mushrooms) Whisk together the chicken broth, soy sauce cornstarch and ginger Heat olive oil in your medium skillet and add garlic. When the garlic is aromatic, add the chicken Add chicken broth mixture when the chicken has cooked and then add the snow peas. Cook on medium heat until peas are cooked through. *Variation with shrimp is pretty much the same except you cook the shrimp, remove them, cook the vegetables, and then re-add the shrimp. In the recipe pictured I added yellow bell peppers for some more vegetable loveliness. Then I garnished with diced raw shallots, and in the future I wold use diced scallions instead as garnish. I would, because I love cilantro, also be open to garnishing with cilantro. I missed cilantro in this recipe! I did add the ginger when making the shrimp recipe and it added another level of flavor which was very special! I made this a while ago but I am just posting now! Sorry snow pea loving public! https://www.missd.net/miss-d-cooks-recipe-of-the-week/2019/3/1/broccoli-and-pasta-bake monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1551471199281-O8MMJIGHXHFFYDW3OTQW/IMG_2556.JPG.jpeg Miss D Cooks - pan roasted broccoli and pasta bake https://www.missd.net/miss-d-cooks-recipe-of-the-week/2019/3/1/spring-pasta-with-asparagus-and-snow-peas monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1551470973705-1LYEYQN5FC1SQVVD0XUV/rCXeQ5HiRY2nFyvx586cNQ.jpg Miss D Cooks - healthy spring pasta primavera with asparagus and snow peas https://www.missd.net/miss-d-cooks-recipe-of-the-week/2019/2/12/isreali-couscous-with-roasted-tomatoes-and-cannelloni-beans monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1549999569385-49Q285VVZ8FHNWIDWO9Y/DzI9pVtOSruoIFOgmM%2BDJw.jpg Miss D Cooks - Isreali couscous with roasted tomatoes and cannelloni beans ingredients Pint of grape tomatoes cup of feta 0.5 cup of shredded parmesan 3 sprigs of oregano bunch of scallions 2 tsp of balsamic vinegar 1.5 cup of pearl couscous 2 cups of chicken broth salt and pepper tsp of cumin can of cannelloni beans 2-3 medium/massive cloves of garlic 5-6 tsp of olive oil https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1550610994641-GB3T51U8FJOISG03CHBK/fullsizeoutput_1435.jpeg Miss D Cooks - Isreali couscous with roasted tomatoes and cannelloni beans Cut the tomatoes down the middle, dice the garlic Cloves and finely dice the scallions, Toss with olive oil, balsamic, powdered garlic, salt and pepper. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1550611101089-FCUVILTRLL2JPOKPUUG3/fullsizeoutput_1436.jpeg Miss D Cooks - Isreali couscous with roasted tomatoes and cannelloni beans Evenly pLace the mixture on your rimmed baking dish and put into the oven at 390. I put it in the oven at 450, it started smoking because of the smoking temperature of olive oil. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1550611165282-USBGBURO2MRDW39E9TN8/fullsizeoutput_1437.jpeg Miss D Cooks - Isreali couscous with roasted tomatoes and cannelloni beans While the tomatoes are cooking, make the stock. Combine chicken stock, herbs, a clove of garlic into your medium saucepan, and cook until integrated. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1550611203178-BXXJEYIRXNMEUJCB7PXJ/fullsizeoutput_1439.jpeg Miss D Cooks - Isreali couscous with roasted tomatoes and cannelloni beans Remove the tomatoes form the oven when they’re cooked through, after 15-20 minutes. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1550611236292-PDHTOF49PB31H9Y9OWKK/fullsizeoutput_143a.jpeg Miss D Cooks - Isreali couscous with roasted tomatoes and cannelloni beans Open the cannelloni beans and put into the pan with the tomatoes. Pour the stock into your baking dish, add the couscous and place into the oven. Cook for 25-30 minutes. Remove from the oven when couScous is cooked through and covered with sprinkled Parmesan and feta. Put the pan back in the oven until cheese melts, about 5-6 minutes. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1550611272094-8MMVJ4JPPI7GYDLXYG5G/IXTUJA63QGyZE6nCKeX96Q.jpg Miss D Cooks - Isreali couscous with roasted tomatoes and cannelloni beans My comments- AWEsome! I will definitely make this again! It was easy, satisfying and delivered fiber, flavor and protein for very little money and effort. Next time I plan on using more parmesan and I am perhaps thinking about additional herbs… https://www.missd.net/miss-d-cooks-recipe-of-the-week/2019/2/5/sheet-pan-sausages-and-greens monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1549393567819-7ANL3GVI4DP7JRHDRADD/IMG_7039.jpg Miss D Cooks - Sheet Pan Sausages and greens Ingredients 2 sausages (Italian sweet or hot, or both…I am sweet and hot so I seek both in my sausages) 2 cups of raw Cale, trimmed with stems removed 6 tbs of olive oil 2 cups of little potatoes 2 tbls of dijon mustard 2 tbls of honey 3 tbls of red wine vinegar salt and pepper to taste powdered garlic to taste https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1549393707785-CV0R683HZLEWA66K1T65/IMG_7035.jpg Miss D Cooks - Sheet Pan Sausages and greens Clean 2 cups of kale into bite sized pieces and remove the stalks https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1549393756996-4PQKE34710DN8XRU2QTG/image-asset.jpeg Miss D Cooks - Sheet Pan Sausages and greens Prheat the oven to 450 degrees Place your potatoes in a bowl https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1549393931138-IPBLWIGZ7IL9EAN0COTC/68cQIOloT6yGeEg6luMeHQ.jpg Miss D Cooks - Sheet Pan Sausages and greens Toss them with olive Oil, Salt, Pepper and Powedered garlic https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1549394012165-8NFRT7FTINHOCYAP4Y3C/bT3t1noxSKuWcLlU8ywpfQ.jpg Miss D Cooks - Sheet Pan Sausages and greens score your sausages on all sides https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1549394066841-U07GO09Z4P3T29RAOZFU/6ilGNuNNRCaXpmLzKnfvHg.jpg Miss D Cooks - Sheet Pan Sausages and greens nestle the sausages among the potatoes on your nonstick cooking sheet and put in the oven for 15-20 minutes https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1549394123623-XZEAWAAKQB5FDY2ZOTBC/IMG_7036.jpg Miss D Cooks - Sheet Pan Sausages and greens while the potatoes and sausage cook, mix the dressing for the kale. Add the honey, vinegar, olive oil, and spice and stir together until completely integrated https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1549394207213-0H6CDA2DZK9KOMT3ZIW6/fullsizeoutput_1416.jpeg Miss D Cooks - Sheet Pan Sausages and greens Toss the greens in 3 tbs of the dressing and put on the sheet pan. Return the tray to the oven for 5-6 minutes, or until the kale has charred edges https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1549394298222-I3UMYMMIK6XOU3XIVL4G/fullsizeoutput_1417.jpeg Miss D Cooks - Sheet Pan Sausages and greens serve hot and drizzle the remaining dressing over the kale. My comments: I love this dressing and when making again I would double the recipe and coat the potatoes and the greens in the dressing before putting them in the oven, as well as drizzling over both when serving. You could make this with a variety of sausages, but I love italian sausage and it is what I had in the freezer, so happy accident! https://www.missd.net/miss-d-cooks-recipe-of-the-week/2019/2/5/lemon-chicken-breasts monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1549394470271-KIR9XP0BE2DPOIW2IA2L/fullsizeoutput_1418.jpeg Miss D Cooks - Lemon Chicken Breasts with herbs An lb of chicken medium lemons sliced thin 2-3 sprigs of rosemary 2 sprigs of sage 5-6 cloves of garlic salt and pepper medium sized pat of butter https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1549394513464-8TQNWEEOB7X9KT7ETXDG/IMG_7042.jpg Miss D Cooks - Lemon Chicken Breasts with herbs Clean your chicken breasts, and put all the ingredients in your gallon ziplock bag and wrap so the chicken is completely covered in the marinade https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1549394553021-PYJX5LXJDX9QK0VG2CKF/IMG_7043.jpg Miss D Cooks - Lemon Chicken Breasts with herbs Put 2 tbs of olive in your medium skillet and then cook 3 garlic cloves (diced) until aromatic. then, empty the contents of the gallon bag into the skillet, being careful to put the lemon slices on top of the chicken breasts https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1549394619515-D9W5RERIS60KJIS7ZZS3/IMG_7045.jpg Miss D Cooks - Lemon Chicken Breasts with herbs Cook until the chicken is cooked through and serve hot covered in lemon slices https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1549401680173-YVAC1G04PGUUH439YTLO/2tE6xay1QPCrXkuImmjhxg.jpg Miss D Cooks - Lemon Chicken Breasts with herbs Seen here- served (to myself) with sauce of root vegetables. My comments- This recipe was super simple and it was done in very little time. I used my meat mallet (flat side) to make the chicken pretty consistent width for even cooking, and since they were massive breasts, they took up a considerable amount of space in the pan. https://www.missd.net/miss-d-cooks-recipe-of-the-week/2019/2/5/tuna-melt-quesadillas monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1549392457583-N71OVJHZPJJ2BDICJ90U/hx1%25p1%25AStiuJfBx6MJJTA.jpg Miss D Cooks - Tuna Melt Quesadillas Ingredients can of tunafish (white/albacore) - I used bumblee 2 tbls of mayonnaise medium pan sized flour quesadillas shredded (preshreded or shred your own) cheddar cheese for garnish - barbecue sauce or salsa pat of butter https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1549392505215-W2O47FCTARLZHN59PTE1/za9UtFjKQ8y%25xoCLxicohA.jpg Miss D Cooks - Tuna Melt Quesadillas Placed shredded cheese on the left side of the quesadilla https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1549392589452-TZCP19OZD0JXZ59IERGO/eBBWcSdjTIGhuSljo5xJeg.jpg Miss D Cooks - Tuna Melt Quesadillas Prepare the tunafish by mixing tuna and may. Who I make tuna sandwiches I have my own concoction including shallots at times and B&G relish, but for this recipe I made it straight up deli style with tuna and mayonnaise. Place 2-3 spoonfuls of tuna on top of the cheese. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1549392545771-PW8R3IBYQX717FUTJFYH/JFTZpMiGTLmV0e09xdhSTA.jpg Miss D Cooks - Tuna Melt Quesadillas Put your butter in your medium skillet, and cook until the pan is hot. Fold the side of quesadilla over to cover the insides and place in the pan. Allow for the quesadilla to cook and for the cheese to melt, flipping the quesadilla on both side to allow for even cooking. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1549392656785-A2AQ2FW2SLWU0R2LEMTJ/H3%25Cfz6GSESJcpDVfUbQAg.jpg Miss D Cooks - Tuna Melt Quesadillas Cut into triangle pizza slice shaped slices and serve. Salsa is pictured, but often I drizzle with barbecue sauce, for some country twang. I might start singing songs like “I shaved my legs for this” if I use to much barbecue, so I am very controlled with my garnishing, because I might relate too closely to “I shave my legs for this?” for comfort. https://www.missd.net/miss-d-cooks-recipe-of-the-week/2019/1/22/raos-almost-marinara-sauce monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1548180448457-LORK2VFNTSGXXIZ3BX0A/image-asset.jpeg Miss D Cooks - Rao's almost marinara sauce Ingredients 2 oz of salt pork sliced into slim slices 2 30 oz cans of crushed tomatoes (I opted for the canned peeled Rao’s brand tomatoes with basil added because I knew the whole tomatoes would cook down 0.25 cup of olive oil 0.5 onion diced 3-5 garlic cloves, diced tbls of Italian Seasoning Basil (6 leaves) diced - optional https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1548180485240-RPDR931PSZ5PUA7SD0TP/jySpxegNTy2%2BN9%25lnNjlGQ.jpg Miss D Cooks - Rao's almost marinara sauce Add the olive oil and salt pork to your stockpot https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1548180519469-CW6PRCYJ5SN3MIOAV3V5/F6Kt83zARrm%25o9UTk8JqqA.jpg Miss D Cooks - Rao's almost marinara sauce Cook the salt pork until cooked through and juices have rendered. Remove the salt pork and discard. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1548180565910-WGI8CEEIZF80DOXXA5XT/UpJ0M7pcTRqlGVXNwuYgng.jpg Miss D Cooks - Rao's almost marinara sauce Add the onions and cook until aromatic and clear. Then add the garlic and cook until it is browning but not burnt. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1548180621123-74C3OBKHK3EQKML9YO5H/0qKhksBxTv2Lric25K0uFQ.jpg Miss D Cooks - Rao's almost marinara sauce Add your tomatoes and cooke for 40-60 minutes. After sauce has integrated, add the Italian seasoning (or straight oregano if this is what you’re using) and cook for an additional 5-6 minutes. Taste and add salt and pepper according to your tastes. https://www.missd.net/miss-d-cooks-recipe-of-the-week/2019/1/11/michelle-obamas-sugar-cookies monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1547244980795-R7NM5C3UWPGRTSCMU3OE/fullsizeoutput_1385.jpeg Miss D Cooks - Michelle Obama's Sugar Cookies I made this recipe for these cookies for the holiday season and ma just posting the recipe now! Ingredients Cup of margarine 3/2 cup of sugar 3 eggs tsp of vanilla 7/3 cup of sugar 2 tsp of cream of tartar 0.5 tsp of salt Plant of Attack Preheat the oven to 270 degrees Soften the margarine and cream together the sugar, eggs and margarine Mix the other ingredients throughly and add the mixture at a measured pace, stirring after each addition Refrigerate the dough an hour up to overnight Using your rolling pin, roll the copies out and cut your shapes using your cookie cutters. Place cookies on a parchment lined baking sheet and cook for 9-13 minutes, checking frequently. Don’t allow to over cook. Cool your cookies throughly before frosting and decorating! Enjoy! Mix the other ingredients in your medium mixing bowl https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1547245114356-QF95H4TQZDQEMMUWFH7D/JWdpzwT8TruuqW7PAKolGA.jpg Miss D Cooks - Michelle Obama's Sugar Cookies https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1547245057906-7YY1W7Q8IKDW500LRZ30/fullsizeoutput_1384.jpeg Miss D Cooks - Michelle Obama's Sugar Cookies https://www.missd.net/miss-d-cooks-recipe-of-the-week/2019/1/22/crockpot-chicken-and-white-bean-chili monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1548180025988-KMPNQS8YIBKLCOFOQC64/fullsizeoutput_140e.jpeg Miss D Cooks - Crockpot Chicken and white bean chili Ingredients 2 cans of white beans, preferably cannellini 2 lb of boneless and skinless chicken breasts can of diced roast green chilis Medium spanish onion (diced) can of corn (optional) tbls of cumin 6 cups of chicken stock ( I made my own and added 3 packets of Goya chicken seasoning ) 3-5 medium carrots, coined 2-6 cloves of garlic peeled and diced medium jalapeno, cored, seeded and diced sprinkling of crushed red pepper To garnish: shredded cheese, cilantro, salsa, crema, etc… Plan of attack Trim the chicken breasts of additional gristle and add them to the crockpot covered with chicken stock, vegetable and spices. Cook chicken on high for 3-5 hours, depending on your crockpot. Cooked them in the middle amount of time. Turn off crockpot and shred the chicken, being careful because the mixture will be very hot. Add the beans (and corn if using) and cook for an additional 30 minutes. https://www.missd.net/miss-d-cooks-recipe-of-the-week/2019/1/10/quick-and-easy-mustard-salmon-with-asparagus monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1547244428495-VMB5G2WL0NO4K8BBTTZ4/image-asset.jpeg Miss D Cooks - Quick and easy mustard salmon with asparagus Ingredients medium bunch of asparagus 3 tbls of olive oil salt and pepper powdered garlic 2-3 generous tbls of Dijon mustard paprika optional- herbs of your choosing lb of salmon, defrosted panko ( I made my own mistake accidentally did not use the panko) Plan of attack preheat the oven at 270 degrees trim the asparagus Toss the asparagus with olive oil and season with salt, pepper and garlic place the asparagus on the left side of your sheet pan and set your kitchen timer to 5-6 minutes. put the asparagus in the oven https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1547244492433-IP8ZB6X6P9M2UMCT5RM1/lI5f4m%2BVSU%2BCcbk6aF8syA.jpg Miss D Cooks - Quick and easy mustard salmon with asparagus portion your salmon into 2 steaks spread the mustard on the top of the salmon, season with salt and pepper and then dust with paprika. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1547244532798-VEOMQFV94L4J5ZP3AO8P/iq7zkcNnQe%2BMwnAbB3yvZQ.jpg Miss D Cooks - Quick and easy mustard salmon with asparagus season with salt and pepper and then dust with paprika. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1547244566215-Q49QKDPVDUQWRAO5HBU1/XxCa9pvGTquW6e%25u5PCAew.jpg Miss D Cooks - Quick and easy mustard salmon with asparagus when your kitchen timer has expired, put your salmon onto the pan with the asparagus, skin side down. Cook for 15-20 minutes or until the salmon is cooked through. My Comments: This recipe included coating the salmon with Panko and I will try this in the future, but I was concerned because the salmon was still frozen in the middle and I thought it would cook more evenly without it. https://www.missd.net/miss-d-cooks-recipe-of-the-week/2018/12/26/gingerbread-houses monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1545838075869-ZWGS8JAS9DPIH1ABC07O/LujSBKHhQ1y5nKc0kel0Lg.jpg Miss D Cooks - Gingerbread Houses Royal Icing 5-8 egg whites 2 cups of powdered sugar tsp of cream of tartar Plan of Attack Whip the egg whites and cream of tartar until sm peaks form Gradually add in the powdered sugar; Store covered in your refrigerator. * I used another gingerbread recipe than I have used in the past and I think you have to know what your house pattern looks like before deciding on a recipe. I should have use my rolling pi to make the gingerbread pieces thinner to make it easier to assemble! https://www.missd.net/miss-d-cooks-recipe-of-the-week/2018/12/26/healthy-fettucine-alfredo-with-shrimp monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1545837749396-1YTA6SZZ1I808JWIVEDA/AtuBPO5BSqGNPLjAP0abyw.jpg Miss D Cooks - Healthy Fettucine Alfredo with Shrimp Ingredients cup of hard fettuccine pasta (I used whole wheat pasta) sm crown of broccoli lb of shrimp (shrimp peeled and deveined) tbls of butter tbls of olive il 5-6 cloves of garlic ground Kosher sea salt and pepper tbls of flour 2 cups of low fat milk 2-3 tbls of cream cheese 0.25 cup of grated parmesan cheese https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1545837847889-YBWPW9732H2OG9JTAK3R/Y6Z6%2BcsKS2eJ2VUCp9PAkw.jpg Miss D Cooks - Healthy Fettucine Alfredo with Shrimp Add the butter and oil to your medium skillet and when hot add the diced garlic. When garlic is aromatic, add the shrimp https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1545837898573-VXPBYYMOZ43G9BVFHU0M/23xlzkVLSZutQWZ8T98VNw.jpg Miss D Cooks - Healthy Fettucine Alfredo with Shrimp Cook until the shrimp are cooked through. While shrimp is cooking cook the pasta in hot salted boil water. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1545837929568-LGM1SU6NG3D63T627DQP/ngkH4CcpRw6dV5csvWr3zA.jpg Miss D Cooks - Healthy Fettucine Alfredo with Shrimp Put the shrimp aside and in the drippings, add the flour. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1545837969180-DZ9HKVLE6JYLUZGIRJ2L/XKD1Iyc9SDiYgs19IDrmHw.jpg Miss D Cooks - Healthy Fettucine Alfredo with Shrimp Cook until flour id done browning and then whisk in milk, cheese, cream cheese, butter, and optional salt and pepper. While the sauce is cooking, add the chopped broccoli to the stockpot when the pasta is almost al dente and cook until bright green. Drain the pasta, reserving some pasta water and then pour the pasta, reserved pasta water and broccoli into the sauce. Mix throughly and then add the shrimp, mixing everything to coat the broccoli, shrimp and pasta. Serve hot and covered in grated parmesan. https://www.missd.net/miss-d-cooks-recipe-of-the-week/2018/12/26/simple-salmon-marinade monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1545838411166-WDRHM0HE00USCJMZMKON/fullsizeoutput_1386.jpeg Miss D Cooks - Simple Salmon Marinade Ingredients 2 tbs of soy sauce tsp of honey powdered garlic (to taste) 0.5 tsp of ground ginger pepper tsp of orange juice ground pepper Plan of Attack Mix all ingredients together throughly and pour over salmon; Refrigerate for an hour ***I added too much honey, so the marinade was sweeter than I would have liked. I would also say, if making again I would add some dijon mustard. This marinade covered 2 portion sized salmon pieces I made for myself for my own little lonely feast of my 7 fishes. https://www.missd.net/miss-d-cooks-recipe-of-the-week/2018/12/10/morrocan-spiced-lentil-soup monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1544427440171-1AEUH7U01ABOAQEY9A9V/gNfNMgjjRrioMD8C04q7pw.jpg Miss D Cooks - Morrocan Spiced lentil soup Ingredients 3 stalks of celery medium Spanish onion 2 medium carrots 3-5 tbls of olive oil 0.5 tsp of ground tumeric tsp of cumin red chili flakes bunch of cilantro 15 oz can of crushed tomatoes (I used diced tomatoes with Italian Seasoning) can of chickpeas cup of green lentils (I could only find red) tsp of ground pepper salt to taste 7 cups of chicken stock (6-8 depending on your stovetop temperature) https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1544427726076-WJ968V8FDD75ZH3K3SAW/FOc8qQX9Q4mhljsEkuvkLg.jpg Miss D Cooks - Morrocan Spiced lentil soup add the oil to the medium skillet and wen hot, add the diced carrots, celery and onions. Cook until aromatic and soft. When cooked, add the tomatoes and chicken stock https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1544427773458-2QYXSTWGB9WC2JCK4IJ5/2KPTL%25qASk2uGRUSoWmtpg.jpg Miss D Cooks - Morrocan Spiced lentil soup Add the spices, and cook for 15-22 minutes. Then add the chickpeas and the lentils. The lentils absorb liquid so it might be necessary to add more liquid to the skillet. Serve hot (I added the welcome addition of grated cheese on top of the hot soup and it was awesome…If the soup goes mor-rockin, they’ll come a-knockin’) https://www.missd.net/miss-d-cooks-recipe-of-the-week/2018/12/6/beef-and-barley-stoup monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1544427484405-C5Z8JHOX18MVGX4KQ8PQ/snckmQsyQP2YYGyTyDgl%25A.jpg Miss D Cooks - Beef and Barley stoup.... LB - 1.25 lb of cubed stew beef 3 carrots (peeled and diced) medium Spanish onion )diced) 3 stalks of celery (diced) 2 cloves of garlic 6 cups of beef broth/stock (I used Goya beef bouillon and water) 2 bay leaves cup of quick cook barley (Quaker Oats brand) ground pepper Plan of Attack Add the oil to your medium stockpot and then add the beef, cook until browned and coked through. Remove the beef and set aside. Add the carrots, onions and celery to the stockpot. Cook throughly. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1544427512635-XZ7X67OCJ6NOND2H1EH6/vejm9bXXSSSE%2BMLLqX2daA.jpg Miss D Cooks - Beef and Barley stoup.... Add the beef broth and cook thoroughly. Add the beef back in and then add the bay leaves. Cook until beef is very tender. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1544457244504-FGBR594ICZYGYN5OAO9G/xrgUH%2BlvTGqs%25ijziZVchA.jpg Miss D Cooks - Beef and Barley stoup.... When the beef is tender and the soup has integrated, add the quick barley and cook for 9-13 minutes more. Remove from heat and the barley will absorb more liquid after cooked, even after removed form the heat. You might have to add more liquid to the soup to have a worthy based soup. If I was in a joke making mood, I would say this shtoup is so good, it might get ya schlepped, but I am not in a joking mood and mine did not get me shtupped….actually, I feel like recently I have been made to look very shtupid… https://www.missd.net/miss-d-cooks-recipe-of-the-week/2018/11/25/sausage-and-sweet-potato-savory-sweet-ravioli monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1543192733411-6J4F7V3IM58OPKXXN9M2/fullsizeoutput_135b.jpeg Miss D Cooks - Sausage and Sweet Potato savory sweet rad-violi Filling ingredients Meat filling 0.25 lb of ground beef 2 sausage (I added chorizo) links, casing removed 0.25 lb ground pork medium shallot 3 sprigs of Rosemary 5-6 loves of garlic Sweet potato filling 2 medium sweet potatoes tbls of butter tsp of cumin tsp of brown sugar tsp of nutmeg salt and pepper (to taste) Ravioli Dough (prepared according to earlier instructions on this site for radvili This recipe is for overstuffed, filled to the brim with harvest-ness ravioli Prepare the filling Prepare the ravioli dough and put it aside, to set for about an hour. Add olive oil to your medium skillet and when hot add diced shallots and diced garlic. Cook until aromatic and then add the pork, beef and sausage, mashing the entire time to integrate all the meat. Cook on medium heat until everything is cooked. Misway between cooked and raw, add the rosemary crushed between your fingers. While the meat cooks, prep the sweet potato filling. Peel and cube the sweet potatoes (I left the skins on, but honestly, trust and believe I should have take the time to peel them). Put them in your medium saucepan of boiling salted water until cooked. When cooked through, add the butter, brown sugar, cumin, nutmeg and salt and pepper, and mash with your masher or, if you’re feeling very angry, your fist. I was feeling angry, but I am my own version of a real lady so I refrained from punching the sweet potatoes. Mix everything together. Mix the meat and sweet potato filling to incorporate everything, and put aside. Flour your workspace ( I didn’t and I paid for it!) Run the ravioli dough through on your manual pasta maker 7 (2 times), 6 (3 times), 5 (3 times), 3 (5 times) and 2 (3-5 times), to create two ribbons of ravioli dough, each of approximately the same length. Spoon 6 mounds of filling on to the ravioli dough and place the other ribbon of ravioli filling on top, and then cut into size massive, feast sized ravioli. Using your fork, press the sides, so they are established ravioli. Heat your stockpot with an appropriate amount of salted water and when boiling, add the ravioli, individually. When they rise to the top, they’re completely cooked and serve either with sage butter, rosemary butter, basil butter, or as I did, with marinara. https://www.missd.net/miss-d-cooks-recipe-of-the-week/2018/11/20/leek-carrot-and-potato-frittata monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1542746170828-KB77ZD3394TUEFVQEVZI/jwUSFEeOSW6obwGrWrnbAw.jpg Miss D Cooks - Leek, carrot, and potato frittata Ingredients 8 eggs 2-3 tbls of olive oil leek 2-3 carrots medium spanish onion 5-6 cloves of garlic 2 tbls of butter medium potato 3 tbls of ground pepper 0.25 cup of milk https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1542746256127-E30EH95G0KOVRD4QIGN2/image-asset.jpeg Miss D Cooks - Leek, carrot, and potato frittata Slice the potatoes into thin coils horizontally https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1542746302191-AEA8155UDO8UKIKPE7C0/Tr7qYcTVTVOScKTDVcnIFw.jpg Miss D Cooks - Leek, carrot, and potato frittata Add salt to 3 cups of water in your medium saucepan and bring to a boil. Add the potato https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1542746387736-S58NXDXEXPS87HCWDAGI/E%2BDboKHkRl2Io%254xD9tlsQ.jpg Miss D Cooks - Leek, carrot, and potato frittata Clean and dice/coin the carrots, garlic cloves and leek. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1542746477475-HW4AGB8LO56S56IGKSKI/WmRZSiz6TLKCcvxD%25sXJdQ.jpg Miss D Cooks - Leek, carrot, and potato frittata Add the olive oil and garlic to your medium skillet https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1542746570661-09NYC1P61JYHZ9968JDQ/Nkp6PUHnQ7KCTdClYVtUvQ.jpg Miss D Cooks - Leek, carrot, and potato frittata Add the carrots and leeks to the hot skillet- I also added a tbls of butter the second time I made this recipe, and I used Rosemary infused olive pil instead of traditional olive oil. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1542746840145-ZTKEY9SK25A031DL9TP1/e9N0WIAtTxKgW3l2jw6WeA.jpg Miss D Cooks - Leek, carrot, and potato frittata Preheat the oven to 325 degrees. Drain the potatoes when they’re cooked through and put aside. Whisk the eggs and 0.25 cup of milk, add salt and pepper and then pour with your measured hand, into the cast iron skillet. Use a stove safe spoon to thoroughly mix ingredients. When cooked on the bottom, add the potato slices to the top of the skillet and cover in shredded cheese ( I used shredded cheddar) https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1542746913279-WP0AKJ8CHG06UBE083VO/jwUSFEeOSW6obwGrWrnbAw.jpg Miss D Cooks - Leek, carrot, and potato frittata Put the entire frittata in the oven and cook until completely set. Take the skillet out and turn off the oven. Season the top with ground pepper and powdered garlic, and season with salt on top individually. https://www.missd.net/miss-d-cooks-recipe-of-the-week/2018/11/12/7pie7nqh1vqqha93ksl3dl9bdeov62 monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1542134416738-P4719335J6FPPL244RB4/7Gnbj2a9Q7yujuVTwscxTA.jpg Miss D Cooks - Jambalaya Ingredients 3 sausage links (I used chorizo) 2 boneless skinless chicken breasts lb of medium shrimp, deveined, defrosted and with tails removed 2 stalks of celebry medium green bell pepper medium yellow onion 2-3 tbls of olive oil 2 tbls of cajun/creole seasoing bay leaf tsp of cayenne medium jalapeno pepper (seeded and cored) Cup (or so) of rice 2 14 oz cans of crushed tomatoes 2 cups of chicken broth ground pepper 3-5 cloves of garlic powdered garlic Plan of Attack https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1542134742722-ZI5BGZ7JUKPIMZM8NY2L/fullsizeoutput_134e.jpeg Miss D Cooks - Jambalaya Coin your sausage and clean the chicken breasts of fat and sinew. Slice the chicken into medium same sized pieces. Pour a teaspoon of oil into your medium skillet and when hot, add the sausage and chicken, stirring frequently and cook until both are cooked thoroughly. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1542134760239-1LU643O41FYYG9OHSUGW/DfntmQK9Rr67HEBSYbk90g.jpg Miss D Cooks - Jambalaya While the chicken and sausage are cooking, dice the onions, garlic, jalapeno, celery and green bell pepper. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1542134896095-Q9HFP6NK4EICU77S719K/P9JpcjxDTVynjIFRjV0ERw.jpg Miss D Cooks - Jambalaya Pictured above- Chicken and sausage cooked through https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1542134827822-0SGUHQ4U5RJCYK8P73HD/MRrF8qHESleqsbEdZIKskA.jpg Miss D Cooks - Jambalaya Remove the chicken and sausage (once cooked) from the skillet with your slotted spoon. Put them aside in your mixing bowl. Add the onions, garlic, green bell pepper, jalapeno and celery into the pan with the drippings and cook until aromatic and the onions are clear. Add the tomatoes, chicken stock, spices and shrimp to the skillet, mixing throughly. Cook the shrimp until they are visibly done. While the tomato mixture is cooking, cook your rice in a medium saucepan according to package directions (This is an adjustment from my recipe, but it is what I wished I did) https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1542135233086-NFG6HHZJ4DXZNPWG6BAF/TKfxKBhzSvC%2B%2545Byghn5w.jpg Miss D Cooks - Jambalaya When the shrimp have cooked, under medium low heat, add the chicken and sausage to the mixture. Keep on low to integrate all the seasonings and add the rice when it is cooked. Stir and serve hot. My Comments: I have adjusted to accommodate my rice suggestion. I ended up adding a scattering of sugar to cut the heat a little bit and adding a little bit of water midway though the cooking but I also think adding the water wouldn’t have necessary, if I had cooked the rice in its own pot. It was very good and this recipe makes a serious amount of jambalaya… I brought some to my nieces and my Fiona said “I like Jambalaya” and my niece Tierney said “I don’t like shrimp” - I replied the shrimp are little and you won’t even know they’re in there.” This being said, next time I might opt for the next size up of shrimp so they don’t cook down too much. https://www.missd.net/miss-d-cooks-recipe-of-the-week/2018/10/28/coconut-macaroons monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1540766656435-TO8E702720TB0Y4HKYZU/fullsizeoutput_1330.jpeg Miss D Cooks - Coconut Macaroons The original recipe called for 14 oz of coconut and 14 oz of sweetened condensed milk, but I am on a budget so I used 7 oz of coconut and adjusted the recipe accordingly… Ingredients 7 oz of shredded coconut 7 oz of Eagle Brand sweetened condensed milk tsp of vanilla tsp of salt ( or so) 2 medium eg whites (room temperature) Plan of Attack https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1540766848159-AR6E56BY47BTPX84XGK5/XWaSdCfbTSa1PZt01WhdSw.jpg Miss D Cooks - Coconut Macaroons Preheat the oven to 325 degrees Combine the milk, vanilla and coconut in your medium mixing bowl. Integrate completely. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1540766934160-WKFYI8BM6P3FXLQASHK7/86QoMfyoRt28keMFqdOuXw.jpg Miss D Cooks - Coconut Macaroons Add the egg white of 2 medium eggs and turn on your mixer on high and whip until medium peaks form. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1540767024362-G1DBCHD3MHVBGFM5UJ5W/Ic9METXOQSqLQDS0Uaq9QA.jpg Miss D Cooks - Coconut Macaroons Fold the eg whites into the coconut mixture. Mix the ingredients throughly and then place even handed spoon sized amounts on parchment covered baking sheets and cook for 20-25 minutes, checking regularly. My oven runs hot and I overcooked 6 of my cookies and 6 are as they should be…Bummer… https://www.missd.net/miss-d-cooks-recipe-of-the-week/2018/10/26/greek-orzo-salad monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1540600064189-QQC1SJMBX6D37VRBMUPF/xyJvwbaiTj2lr%2Brnk4JIUg.jpg Miss D Cooks - Quick Greek orzo salad Ingredients boneless skinless chicken breast (poached in chicken stock) 3 tbls of diced roasted red pepper (I used B&G variety) 0.5 cup of medium pitted black olives medium crown of broccoli, cut into bite sized pieces and cooked 3 healthy tbls of crumbled feta tsp of balsamic vinegar cup of orso pasta packet of Goya chicken seasoning powdered garlic ground pepper Plant of Attack Add 5-6 cups of water into your saucepan and then add the chicken bouillon. Turn on over medium heat and when at a rolling boil add the uncooked orzo. Cook until al dente. While the pasta cooks shred or cut the chicken into medium bite sized pieces. Slice the olives into three coins per olive, and combine the roasted red pepper, olives, cooked broccoli, and chicken into your medium mixing bowl. Drain the cooked seasoned orzo and then add it, still hot, to the other ingredients. Then add the crumbled feta and the balsamic vinegar. Mix throughly, season with garlic and ground pepper, and enjoy hot or cold. https://www.missd.net/miss-d-cooks-recipe-of-the-week/2018/10/22/healthy-chili-i-managed-to-squeeze-in-some-flavanoids monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1540494410519-X1XFG87BMXYRZZKGOEU5/7u4bmk7iQiqs%2BRp7cigXXw.jpg Miss D Cooks - Healthy chili (I managed to squeeze in some flavanoids) https://www.missd.net/miss-d-cooks-recipe-of-the-week/2018/10/20/cumin-salmon-over-kale-salad monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1540070392879-RX8P6YZF7WQ4VRFTGRYH/fullsizeoutput_12f8.jpeg Miss D Cooks - Cumin Salmon over kale salad Ingredients medium portion size salmon tbls of cumin tsp of olive oil tsp of powdered garlic tsp of ground pepper tsp of sea salt tsp of diced cilantro Salad 2 cups of kale (roughly chopped) roasted red bell pepper 3 tsp of salted pepitas gorgonzola cheese crumbles dressing of your choice Plan of Attack Preheat the oven to 390 degrees Pour olive oil onto your medium baking sheet and cover both sides with olive oil Season both sides of the salmon with cumin, powdered garlic, ground pepper and sea salt so it is completely covered. Cover with Cilantro pieces. Cook the salmon until it flakes easily with your fork. While the salmon cools, set your salad- Arrange the kale, pipits, posted red pepper (cut into bite sized pieces) and gorgonzola cheese so it is pretty (and evenly covered). When the salmon is cool, place the salmon steak on top of the salad and serve, with your chosen dressing. https://www.missd.net/miss-d-cooks-recipe-of-the-week/2018/10/15/italian-wedding-soup monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1539613394230-N6EYQAJ2FCB18AST8IWW/XiSb3i2OTjm7SzTp06vrZA.jpg Miss D Cooks - Italian Wedding Soup Ingredients MEatballs 0.80 oz of ground pork 0.80 ox of ground beef Italian seasoning 5 slices of Asiago bread an egg powdered garlic Soup 9 cups of chicken stock 5-6 cloves of garlic medium yellow onion 3 medium carrots 2-3 medium stalks of celery cup of kale (finely chopped) 2 bay leaves powdered garlic ground pepper sea salt cup of orzo pasta https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1539891336902-42C3WMPRBKBKI1UDGGQ1/niUUxnNRT1C0%2BSh%25ZEyt%25Q.jpg Miss D Cooks - Italian Wedding Soup Dice your onions and garlic Our 3 tbs of oil into the bottom of your medium stockpot Cook the Garlic and onions until aromatic. While the onions and garlic are cooking, clean and coin the carrots and slice the celery into bite sized pieces. Add the chicken stock, carrots, celery, bay leaves, and spices into the pot with the onions and garlic. Cook on medium low heat and start on your meat balls. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1539891390908-QH95GXWGI7B4J1KVEA2R/cTx9XVCMTm%2BSlIpdiCIV5A.jpg Miss D Cooks - Italian Wedding Soup ut the Asiago bread into your food processor and process until the consistency of bread crumbs https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1539891482799-THNPO2QIFOJO4JRVFQE4/ND%254fn%2BKR0eRH%25YqSs%2BcPA.jpg Miss D Cooks - Italian Wedding Soup Add a cup of the Asiago bread crumbs, the beef, pork and egg into your mixing bowl. Knead with your hands until everything is combined and then season with Italian seasoning and garlic. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1539891436611-WWXOLTJW7GMBCNMXLIF9/rFNp0PWLQVK%25aHJhX8IDJg.jpg Miss D Cooks - Italian Wedding Soup Using your hands, make tiny meatballs, using apx tsp of meat for each meatball. Set out a baking sheet to place the meatballs in an organized fashion. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1539891519785-HWJ9G0ZJOZ3WQZL6OYAL/image-asset.jpeg Miss D Cooks - Italian Wedding Soup Take your biggest frying pan (yup we’re making meatballs, so it is not a skillet but a legit frying pan today), and pour a tsp of olive oil into the pan, taking care to move it around so the whole bottom is covered. Heat the frying pan until it is hot and place the meatballs individually (I made 30) into the pan and keep turning to brown on both sides. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1539891558072-IYA63Z2OHGGEKMP9DWYI/42qZiarrRl%2BYg9qA9c%25svw.jpg Miss D Cooks - Italian Wedding Soup Five minutes after adding the meatballs, add the orzo and kale. My comments: I did not have bread crumbs or Parmesan cheese, which is wha the original recipe I found called for adding to the meatballs, but I did have Asiago cheese. The result was very good, but I would also try with the traditional recipe in the future. I would also say I would add the spices before mixing the meat with my hands in the meatballs, so everything would be more integrated, if making again. The recipe would be improved with the spices of raw oregano and basil, and in the future I would add these. I didn’t add basil because I was possibly thinking of sending some over to be enjoyed by my parents, and my Mamma is particularly not into strong basil flavor. As a whole the recipe was very successful, and I totally intend on making again! Warms ya up on these cold nights! I have been trying to make a soup every week and I find I am enjoying mastering these recipes which I only have in the past had access to at a store, restaurant or bastardized through a can! https://www.missd.net/miss-d-cooks-recipe-of-the-week/2018/10/11/black-bean-and-sweet-potato-soup monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1539291185725-A2YNM2W6060OSAMMBWH8/IMG_6363.jpg Miss D Cooks - Black bean and sweet potato soup ingredients 2 cans of black beans medium red bell pepper medium yellow onion 3-6 cloves of garlic can of tomatoes with chilis (rotten) medium sweet potato 2 medium carrots 2 cups of chicken broth packet of Goya sazon with cilantro and tomatoes tsp of cumin tsp of powdered garlic salt and pepper to taste medium sweet potato bay leaf *You could also as an add-in, add celery or even summer squash tsp of cayenne powder Plan of Attack pour 3 tbs of olive oil into your stockpot and then add diced onions and garlic Cook until aromatic and add all the other ingredients While the ingredients integrate, cook your sweet potato to medium cooked and the core raw and then chop into bite sized pieces. Add the semi cooked sweet potato to the soup and cook until all the vegetables are cooked through. Season to taste with pepper, salt (if necessary) and powdered garlic. I served with grated cheese on top, similarly to the tortilla soup and it was also so awesome! This is awesome, and even better as leftovers. The sweet potato a https://www.missd.net/miss-d-cooks-recipe-of-the-week/2018/10/6/fish-over-canellinni-beans monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1538866247411-FXW05I87NIYZ7SHIDV4V/kIytDt4ATr%2BgBH9UpRnyJg.jpg Miss D Cooks - Fish over Canellinni beans Ingredients 2 whitefish fillets 2 cans of white kidney (cannelloni beans) 2 sprigs of rosemary medium shallot 3-5 clove sof garlic 5-5 tbs of olive oil salt and pepper powdered garlic cup of green olives https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1538866390416-JAEYZ8FM8LPOE6XRRRPO/fullsizeoutput_12e9.jpeg Miss D Cooks - Fish over Canellinni beans Preheat the oven to 325 degree Mix the coined olives, shallots (with some reserved) and the beans and pour over the bottom of the pan. Pour in 0.25 cup of water https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1538866471817-13NDU0MWK0242AZ2LZEB/image-asset.jpeg Miss D Cooks - Fish over Canellinni beans Slt and pepper your fish and cover with rosemary, shallots, and diced garlic. Drizzle with olive oil and cover thinly sliced lemons https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1538866542791-7XL26GNSVTBTXBF64NSN/Xt63dXeSRrqHa5mttqGFdg.jpg Miss D Cooks - Fish over Canellinni beans https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1538866600909-XSVHOP3Z3X250HVAR1JX/HNJhvYr1TIOvOwH9LCWQdQ.jpg Miss D Cooks - Fish over Canellinni beans Cook until the fish flakes with a knife and serve hot, wearing a smile https://www.missd.net/miss-d-cooks-recipe-of-the-week/2018/9/29/chicken-tortilla-soup monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1538238910825-BCP5NUKPMZE3SZ27X1DS/2VS4dXHARAafh%25f0JyaP4g.jpg Miss D Cooks - Chicken Tortilla Soup from cbear soup master flash Ingredients 5-6 cups of chicken stock (I made my own arm a cleaned rotisserie chicken plus Goya chicken seasoning) can of diced Italian style tomatoes can of cooked corn medium shallot 3 cloves of garlic cup of cilantro can of black beans 5 oz of diced green Chile peppers crushed red pepper (tsp) cumin (tsp) 2-3 tsp of olive oil Plan of Attack Add the olive oil to the bottom of your stockpot and then add the onions and garlic to cook until aromatic Add the tomatoes and cook for 3-5 minutes Add the chicken stock, spices, beans, corn, peppers, and cilantro. Cook throughly and then when your soup is cooked and integrated add the shredded chicken. Serve hot garnished with shredded cheese, crushed tortilla chips and raw cilantro. Ay Carumba, so good. I would add more cilantro and more spice, when making again. https://www.missd.net/miss-d-cooks-recipe-of-the-week/2018/9/29/autumnal-chicken-salad monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1538238865913-D2YXS1EXG1DUP01LKWW5/JudrJpIxThuoYnGbzrDBNw.jpg Miss D Cooks - Chicken a la septiembre Salad Ingredients sm shallot shredded medium chicken breast (I used rotisserie chicken) 0.5 medium apple 2 tsp of Gorgonzola cheese crumbles 3 tbls of pepitos (pumpkin seeds) 3 tsp of light mayonnaise ground pepper to taste Bread (I used an egg bagel for more substantiality but you can use whatever you have around…an baguette might work well as well) Plan of Attack Mix all the ingredients together throughly and pepper according to your taste. Salad should make two hearty sandwiches. https://www.missd.net/miss-d-cooks-recipe-of-the-week/2018/9/20/sunflower-pesto-pasta-with-garbanzo-beans monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1537467492521-XEYTLSOR2H5WINDJ5QYH/obz82XcKSGqNF%2B2HTpkpKQ.jpg Miss D Cooks - Sunflower pesto pasta with garbanzo beans Ingredients Sunflower pesto (recipe listed in earlier posts) 2 cups of medium shells parmesan cheese for serving sunflower seed (0.25 cup) garbanzo beans (canned is ok, but drained and rinsed) Plan of Attack Cook your pasta in salted water until ardent. Drain and set aside. Add apx a cup fo your sunflower pesto to the past and mix throughly. Add the chickpeas and sunflower seeds, stirring to coat throughly. Grate parmesan on to p of the still pasta and serve wearing your heart on your sleeve…because sometimes it makes sense to accessorize wearing your soul. *Serving suggestion: I made a saute of chicken sausage, onions, red pepper, garlic and yellow spinach, for some color and for something light. https://www.missd.net/miss-d-cooks-recipe-of-the-week/2018/9/20/thai-basil-pesto monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1537466599494-35BBE17N3TPQEMG4Y78Y/fullsizeoutput_12d3.jpeg Miss D Cooks - Thai Basil Pesto Ingredients tsp of salt (or so) tsp of ground pepper) cup of Thai basil leaves tbls of red pepper flakes 2-3 medium cloves of garlic (5-6 sm cloves) 3 tbs of olive oil tbls of honey (or your preferred sweetening syrup) tsp (or so) of soy sauce tbls of rice wine vinegar Dice your Thai basil leaves and garlic cloves. Combine all the ingredients thoroughly - you could use your food processor, but I didn’t. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1537467176714-I7A7DN5ZOX5PHM7B5KLS/fullsizeoutput_12d2.jpeg Miss D Cooks - Thai Basil Pesto Serving/use suggestion: I sautéed chicken and broccoli with this pesto and then added rice noodles, which I allowed to cook in the medium skillet with the chicken and broccoli. *Optional: I added 2 tbls of sweet Thai chili sauce. https://www.missd.net/miss-d-cooks-recipe-of-the-week/2018/9/9/tortilla-encrusted-tilapia monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1536680360388-15I80ITLQ640CJ40GDSG/uMc2OoimQi2FcT3w%2Bascxw.jpg Miss D Cooks - Tortilla encrusted Tilapia Ingredients 2 sm-medium individual Tilapia fillet medium lime cup of tortilla chips cayenne powder (tbs) salt and pepper medium egg Jalapeno Aioli (Spicy flavorful tartar sauce) medium jalapeño pepper, seeded and cored handful of cilantro mayonaise (0.5 cup) 2-3 garlic cloves, cleaned, peeled and diced lime juice (generous) from a medium lime Plan of Attack Preheat the oven to 370-390 Degrees Season the fish with lime juice, salt and pepper on both sides In a baggie, add the tortilla chips and cayenne pepper. Crush with your hand Mix your e.g. in a medium bowl and coat the fish fillets with egg and then cover them, on both sides, with the tortilla chip mixture Cook for 13-15 minutes or until fish flakes with your knife https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1536680399858-BV9ECMT69DROI90KIAEW/OciFVei1RHmIe2FjlupGtw.jpg Miss D Cooks - Tortilla encrusted Tilapia https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1536680426501-RQV4JR094QLC4TQ7904V/egoJaPL9QvicvdLmAlqmyQ.jpg Miss D Cooks - Tortilla encrusted Tilapia For the Jalapeño aioli, place your mayonnaise base, diced jalapeños, diced garlic, chopped cilantro and lime juice. Mix throughly https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1536680450725-FIT8NNZV9ZTKGFCHU3R9/YrFoFbHSSRyw3K5O6ylQPQ.jpg Miss D Cooks - Tortilla encrusted Tilapia Serve fish with a side of the jalapeño aioli *I would have made more aioli, if I knew how awesome it would be and how the fish would soak it up! Perfect compliment! https://www.missd.net/miss-d-cooks-recipe-of-the-week/2018/9/9/matzo-ball-soup-mexicana monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1536679665468-JTEHYUP4B9T8WDFOYSXS/UjdjoDnpQHW1rWqiP2I1ug.jpg Miss D Cooks - Matzo Ball Soup Mexicana Ingredients Soup medium roasted chicken 3 medium carrots 2 stalks of celery medium leek medium Spanish onion salt pepper 0.5 cup of cilantro and parsley 2-3 packets of Goya chicken seasoning horseradish cheddar (for garnish) ripe avocado (for serving) Bay leaf jalapeno pepper 3 garlic cloves, diced For Matzo Balls 5 eggs 1.5 cup of matzo meal cilantro parsley grated medium onion salt and pepper tsp of baking powder tsp of baking soda japan pepper, cleaned, deseeded, cored and diced https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1536679696220-ZQJ7LFEOAX2ABH2QL6PU/92Kz0RZuQFqWmyZ%25M4vaag.jpg Miss D Cooks - Matzo Ball Soup Mexicana Submerge your roasted chicken in your big stockpot with about an inch of water on the surface above the bones. *Spoiler alert- the recipe I was working from called for 2 whole chickens, but this was not in my budget and there was not room in my freezer so I went with the combination of chicken boullion and chicken stock from the actual chicken. Cook until flavorful (roughly 2 hours) https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1536679747920-2VXY8SMI77ITDI089095/PmXY742MRfeA4q3YVhZOsw.jpg Miss D Cooks - Matzo Ball Soup Mexicana https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1536679774140-KL1X58B8OBF7218SZNLH/WYyJiz9vQvW6h5M4pb0akw.jpg Miss D Cooks - Matzo Ball Soup Mexicana While the chicken cooks dice your herbs and your vegetables. Cilantro and parsley (Above) Carrot Coins (left https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1536679882346-GLL98U7SVO60SYUB95K2/BKepjbMJQnKGaPnkgdgWkg.jpg Miss D Cooks - Matzo Ball Soup Mexicana Strain the chicken stock into another pot, being careful to keep all the liquid for the stock of your soup. Remove the chicken from the pot and when it is cool, clean the chicken into shredded bite sized pieces. Set aside https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1536679966011-V7N318GX3APASM6WUNGC/2Z9TpYIkQIOWsJ7ouzw%2BYQ.jpg Miss D Cooks - Matzo Ball Soup Mexicana To keep your kitchen clean and make clean up easy, use your Rachel Ray garbage bowl and keep the peels together. Sigh if I wasn’t worried about bears this would be destined for the compost my heart hungers for! https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1536680060595-2FOS21Q3QRBHC4HKH93K/BlZgK8XUR0qC7HbgVpqxqw.jpg Miss D Cooks - Matzo Ball Soup Mexicana Add the vegetables, chicken seasoning, and herbs into the soup. Cook until aromatic and integrated. *I made the soup on Friday and the matzo balls on Saturday because I had to get Matzo flour imported into Beacon. In cooling the soup, it made the next part easier because the fat rose to the top of the soup and solidified. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1536680105468-OBMWHZIUTUCMQOIRBDG0/LIoWL94ERiqGIpH7NtgxjA.jpg Miss D Cooks - Matzo Ball Soup Mexicana Skin the fat off the top of the soup and reserve. I had to reheat it to be able to add to the matzo mix and then added what was left after I added the appropriate amount of fat into the matzo mix (see below) back into the soup. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1536680134654-6S0TXN1482SJSPNFN2WK/6V7ivNj1Q564lyFoP3mEnw.jpg Miss D Cooks - Matzo Ball Soup Mexicana Pictured above is what the soup looked like sans fan https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1536680183677-HLFW4UZUVHJ78EM3DI4V/Hv6zaBwASIGWDKz%25Wu1Z0g.jpg Miss D Cooks - Matzo Ball Soup Mexicana In your medium bowl, add diced jalapeño, herbs and onion. Mix thoroughly. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1536680160352-SQM69MG5NRIM4E43E2OL/4Qpm7XqpSsKdu%2BXZ9FCcbg.jpg Miss D Cooks - Matzo Ball Soup Mexicana Add the matzo meal, baking powder, baking soda, salt, and pepper pepper. Mix. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1536680215380-IRZK9CRFSTDRMOY3ICDM/QqXHPaS3QRK2G23j8vWf6A.jpg Miss D Cooks - Matzo Ball Soup Mexicana Add 3 eggs and the yolks from two of the eggs into the herb mixture. Add the heated liquid chicken fat to the mixture. Whisk until integrated. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1536680238700-ZNRJC9ISW0LFLX059HDM/image-asset.jpeg Miss D Cooks - Matzo Ball Soup Mexicana Whip the egg whites until stiff peaks are formed. Combine the wet ingredients, the matzo meal mixture and then fold in the whipped egg whites. Cover the bowl of dough and refrigerate for 25-30 minutes. Make sure to cover tightly the dough with plastic wrap, while chilling in the future. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1536680297798-YQ7IK32ZWL98FVSUAM84/Nl4Eaf5DS7afz2Kv3ir1ew.jpg Miss D Cooks - Matzo Ball Soup Mexicana Wet your hands and cover your baking sheet in plastic wrap. Using wet hands, form matzo balls from about a tsp to tbs sized matzo balls. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1536680324204-HRWUQ25HP7FGYGJRHV7J/qhwxVqGJQL%2BhI0hvx9GLIg.jpg Miss D Cooks - Matzo Ball Soup Mexicana Heat the soup and drop the balls into the soup (yup, you’ve been looking forward to when your culinary balls dropped, you in charge home chef you, and this is your moment…Your balls, your spicy matzo balls have dropped). Cook for 50-60 minutes, and you cannot believe how good these are the second day. Serve in bowls, with slices of avocado, a lime wedge, cilantro, and feel prepared to dance the hora to sals music..or something of the ilk… *I serve mine to myself with shredded horseradish cheddar and some salsa, but you could also add cotijo if you had or some crema on top for some decadence! https://www.missd.net/miss-d-cooks-recipe-of-the-week/2018/9/6/spicy-and-savory-sweet-potato-fries monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1536276042049-8IF3VSUQQVBCDEANKIFI/hb4szMBFSWCY%2BeLsBXaXrQ.jpg Miss D Cooks - Spicy and savory sweet potato fries Ingredients medium sweet potato per guest cumin (tsp) cayenne salt pepper olive oil Plan of Attack Preheat the oven to 370-390 (depending on your oven's temperature settings) Clean, scrub and thinly slice each sweet potato (I don't have a mandolin, but a mandolin would be helpful with this) Toss the fries with olive oil to coat and flavor with cumin, cayenne, salt and pepper. Evenly spread on a sheet pan and put in the oven until the edges are crispy. *If you are not scared of the skunk in your garden, go get the rosemary and dice the rosemary sprig from your garden and sprinkle generously diced rosemary over your fries. I am scared of the skunk who visits my garden because he's an asshole, so I went without *Sigh* What more can he take from me? https://www.missd.net/miss-d-cooks-recipe-of-the-week/2018/9/1/salmon-and-broccoli-pasta monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1535837668731-OKJSF7BI23BH88CTW9FE/fullsizeoutput_119e.jpeg Miss D Cooks - Salmon and Broccoli Pasta Ingredients salmon fillet sm-medium tomato 2-3 garlic cloves head of broccoli 2 tbs of butter or margarine 2 cups of penne pasta salt and pepper (to taste) Plan of Attack Preheat the oven to 350 degrees season the salmon with salt, pepper and garlic. Coat the salmon with olive oil and then place on the pan. Place the salmon in the oven and cook until thoroughly cooked. Add the butter to your medium skillet and clean and dice the garlic cloves. Cook until aromatic and then ad the tomato, diced in sm pieces. Cut the broccoli into bite sized pieces and then add into the skillet. Cook until broccoli is done, adding olive oil and/or butter as needed. As the broccoli cooks, bring water to boil in your saucepan and when boiling, add the pasta. Cook until al dente. Add the drained pasta to the mediums skillet and mix to coat pasta. Flake the salmon and add the fish to the medium skillet. Serve hot and smiling. https://www.missd.net/miss-d-cooks-recipe-of-the-week/2018/8/25/cactus-cookies-or-whatever-shape-ya-desire monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1535234691049-089GTNOY45APVCQJ6HBT/EHTPcROdR4eRwMmabvbaxw.jpg Miss D Cooks - Cactus Cookies (or whatever shape ya desire) Ingredients 1 Cup unsalted butter ( I used margarine, but salted or unsalted butter would work) 1 Cup granulated white sugar 1 teaspoon vanilla extract 1 egg 2 teaspoons baking powder 1/2 teaspoon salt 3 cups all purpose flour Plan of Attack Mix butter and sugar until integrated. In another bowl, mix flour, salt and baking powder Add egg to the butter and sugar mixture. Mix the two bowls adding a little bit at a time, and then mix thoroughly. Don't refrigerate and using your floured rolling pin, roll to cookie width and cut your shapes. Place shapes in parchment lined baking sheet and cook for 9-11 minutes (making 5-6 medium shapes per sheet). Cool, frost and decorate. Serve wearing something not covered in flour, unless you're goin' for effect! https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1535234654985-5MPO8GXBOAXEIXMH2W06/fullsizeoutput_1173.jpeg Miss D Cooks - Cactus Cookies (or whatever shape ya desire) Best recipe for creating cookies to be decorated with children, though for taste, I would say we should add a little cream of tartar! My Comments- I found this recipe and it worked with my time crunch. I melted the butter in the microwave for about 15 seconds, and then mix everything in. I was making to bring to the beach with my nieces so we had an activity to fill the time between ice cream and sand castles...It worked! I would say harder cookies might be easier to transport )I grieve for the arms of my cactuses who didn't make it through the 3 trains and a taxi ride in my beach bag), but they're tasty and the perfect vehicle for frosting and edible ephemera... I got this recipe from http://www.inkatrinaskitchen.com/best-sugar-cookie-recipe-ever/..but I edited it to allow for my time frame and no almond extract! https://www.missd.net/miss-d-cooks-recipe-of-the-week/2018/8/18/beef-empanadas monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1534615848366-N3K5GBFYRDD8ZPM2BX8L/IMG_6099.jpg Miss D Cooks - Beef Empanadas Ingredients lb of ground beef (I used 90% lean) bell peppers (used a variety of red, yellow and orange mini peppers, because it is what I had in my house) medium Spanish onion tbls of cumin tbls of paprika 2 tsp of ground red pepper salt and pepper 2-3 tbls of olive oil sheet of puff pastry dough cup of chicken stock )I used Goya chicken bouillon) * Supplies: Parchment Paper, sheet pan (medium), empanada press or form to trace shapes, mixing bowl, slotted spoon or good ladle Plan of Attack https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1534619255952-XEXYC3UWCCQGFUJKFENF/IMG_6094.jpg Miss D Cooks - Beef Empanadas Cook your ground beef- 5- 9 minutes in your medium stockpot - I cooked mine for a little under 6. Cook it until it is a little under done but not over down, using your spoon to breakdown the clumps Move your beef, using your slotted spoon or ladle, being careful to let the juices drain back into the stockpot. Remove https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1534619367029-E75VT6ULIBTU094SL42R/IMG_6091.jpg Miss D Cooks - Beef Empanadas Rinse your peppers under your Brooklyn flaucet. yeah, flaunt your pronunciation of flaucet. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1534619502086-W65NDANRJEQIAZIJA4XG/IMG_6092.jpg Miss D Cooks - Beef Empanadas Dice and core your peppers into sm pieces. Clean and skin your onion, and then dice into sm pieces which will cook quickly https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1534619592187-XA90ZZCOMS6NSDGO47X9/IMG_6093.jpg Miss D Cooks - Beef Empanadas Add olive oil to the stockpot from the beef and then add the onions and peppers. Season your aromatic vegetables with salt and pepper and cook 5-6 minutes. When aromatic, add the beef, spices, chicken stock https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1534620048906-GEYPYG99C98F9DOEVDZ1/IMG_6095.jpg Miss D Cooks - Beef Empanadas cover your sheet pan in parchment paper https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1534620122546-WKIPDSX89DRGGRNNAPWW/fullsizeoutput_1086.jpeg Miss D Cooks - Beef Empanadas Preheat the oven to 370 degrees. Open your pastry sheet and cut out your empanada shapes. Your pastry dough should have been defrosting for apx 40 minutes. spoon your tsp of fill-ins to the left side of every empanada shape https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1534620238862-41OFJ3KYVW8IORC4KLFD/IMG_6098.jpg Miss D Cooks - Beef Empanadas Fold over your empanada shapes and seal with your fork as you would with ravioli. Put them in the oven for 9 minutes with the sheet pan in and then take your pan out and put the opposite side in, and cook for 5-6 more minutes. https://www.missd.net/miss-d-cooks-recipe-of-the-week/2018/8/18/watermelon-salad monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1534615728551-91IWPNQ1SNCEXYTRMLFZ/IMG_6084.jpg Miss D Cooks - Watermelon salad Ingredients 2 cups of watermelon 0.65 cup of balsamic vinegar 2-3 green onions (scallions) sm bunch of cilantro 0.5 cup of gorgonzola cheese Plan of Attack Pour your vinegar in your medium saucepan and turn on medium low for 13-15 minutes, resulting in a very concentrated liquid. Put aside to cool. Add the watermelon, diced scallions, roughly chopped cilantro and gorgonzola into your medium mixing bowl. Pour the cold balsamic reduction (because this what ya just made fancy pants- balsamic reduction!) over the salad. Mix throughly so the salad is covered with the balsamic reduction and the herbs are distributed throughout. https://www.missd.net/miss-d-cooks-recipe-of-the-week/2018/8/16/thai-basil-chicken-with-snow-peas monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1534450710326-WCOSH41JJW6232QESJBI/IMG_6079.jpg Miss D Cooks - Thai Basil Chicken with snow peas Ingredients Chicken breast - clean and sliced into bit sized pieces 2-3 cloves of garlic 3 tbls of onion cup of Thai basil (I got mine from my garden) 2 stop of olive oil 0.5 cup of snow peas tsp of sweet Thai chili sauce salt ground pepper   Plan of attack Add the olive oil to your medium skillet and when hot, add your garlic and onions. When aromatic, add the chicken (which has been seasoned with salt and pepper) and sweet Thai chili sauce. Cook until chicken is done medium well and add, your snow peas. Lightly the salt the snow peas, then allow to cook. Add your Thai Basil, and cook until aromatic. Serve hot and with/wothout your favored grain or starch. https://www.missd.net/miss-d-cooks-recipe-of-the-week/2018/8/16/thai-basil-chicken-and-snow-peas monthly 0.5 2026-01-15 https://www.missd.net/miss-d-cooks-recipe-of-the-week/2018/8/13/candied-lemon-peel monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1534171696588-R0P7WJQQDCZE65L9Z77Y/tTAY0KqsT%2BmekNOyz6FrUg.jpg Miss D Cooks - Candied Lemon Peel Serving Suggesting: As garnish for a lemon ricotta cheesecake Ingredients Medium Lemon cup of sugar 9 cups of water Plan of Attack https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1534171798390-V9FGIX0R7I7J54485NYE/fullsizeoutput_1085.jpeg Miss D Cooks - Candied Lemon Peel Using your vegetable peel, peel the lemon. *They sell specialty tools for peel peel for garnish, but I used my traditional vegetable peeler https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1534171860856-9K3YRIW56YZX79XMU7PB/image-asset.jpeg Miss D Cooks - Candied Lemon Peel Add two cups of water to your medium saucepan, bring it to a boil with the peels inside. When it has boiled for 2 minutes, drain the saucepan. Add 2 more cups of water to the saucepan, and boil the water, with the peels in it, until it has boiled quickly for 2 minutes. Carefully drain your saucepan. Add 2 more cups of water to the saucepan and boil the water, with the peels in it, until it has boiled quickly for 2 minutes. Carefully drain your saucepan. Take the peels from the pot and put on a paper towel. Add 2-3 cups of water to the saucepan and your cup of sugar. Boil the water on medium heat until the sugar dissolves, being careful to sit constantly. When the sugar has dissolved, add the peels into the saucepan. As the water cooks off, simple syrup will be created. Cook the peels for 5-15 minutes in the saucepan, and keep checking.stirring the pot while it is on heat. Remove the peels, carefully, and then when cool, toss them in granulated sugar. Refrigerate and then use however works. *I added a sprig of Rosemary into my simple syrup and din't cook all the way down to make actual simple syrup but I was in a time crunch. https://www.missd.net/miss-d-cooks-recipe-of-the-week/2018/8/3/shrimp-and-mexicali-lentil-tacos monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1533322719903-F52ND745B42BPXNJ2RPZ/fullsizeoutput_104d.jpeg Miss D Cooks - Shrimp and Mexicali lentil tacos Plan of Attack Ingredients Corn tortillas (sm) Shrimp 2 cups of medium shrimp rinsed, cleaned and deveined sprig of rosemary medium shallot or tbls of diced red onion 3 diced garlic cloves medium Roma tomato 2 tbls of diced cilantro 2 tbls of butter Lentils 0.65 cup of red lentils 5 cups of water 2 tbls of diced red onion 3- cloves of garlic (depending on size) 2 tbls of prepared salsa tsp of tumeric 2 tbls of cumin 2 tsp of sugar 3 tsp of salt (optional) packet of Goya seasoning con Cilantro and tomate 2 tsp of ground pepper sprinkle of ground red pepper Garnish 2 tbs of cilantro (fine diced) 2-3 tbs of red onion prepared salsa of your choosing (optional) shredded horseradish cheddar or cotijo cheese     https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1533323088903-IH8SBGVBMQR5UQYDTM4B/LcIX6bVBQR%2BVZp3bGyI20A.jpg Miss D Cooks - Shrimp and Mexicali lentil tacos Pour 2 tsp of olive oil into your medium skillet and when hot add onions and garlic. Cook the onion and garlic until aromatic and then add the lentils, water, salsa, and spices to the skillet. Cook for 25-30 minutes on medium heat and until the lentils have some give. I overcooked mine, but honestly, I like how they taste. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1533323225925-MIMQULRE7IFV3SPN1ZCW/I4YIQ2FNTpajAt6yva%2Bp0w.jpg Miss D Cooks - Shrimp and Mexicali lentil tacos Add the butter, garlic, tomato and onion into the medium frying pan. Take the leaves off the Rosemary, crush between your fingers and then toss the shrimp with salt, pepper, and rosemary. When aromatic, add the shrimp to the frying pan and cook until they're cooked through. Place the hot lentils on the tortilla, cover with shrimp mixture, sprinkle with onion, cilantro, salsa and shredded cheese and serve! Enjoy https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1533323494508-T4JES6E5XXSD7KKUE820/J7DQllgBTrW%25RpcVJ%2Bwf6g.jpg Miss D Cooks - Shrimp and Mexicali lentil tacos Serving suggestion: Without tortillas over a bed of Carolina brown rice My comments: At times. I can be a little carb adverse, so I cooked some rice to serve if tortillas were not what I was craving. This mixture works in a tortilla and also works in the very trendy grain bowls...Sumptuous! As with everything lentils, they're the best the day after! https://www.missd.net/miss-d-cooks-recipe-of-the-week/2018/7/28/shrimp-tomatoes-basil-and-rosemary-over-homemade-fettuccine monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1532814030301-0X1UY9XZ2NU3WOOTPFNL/fNimI6dKQByt%2BH6h90FdYQ.jpg Miss D Cooks - shrimpers*, tomatoes, basil, and rosemary over homemade fettuccine Ingredients Pasta Cup of flour 2 medium eggs sprinkling of salt Sauce 11-13 shrimp ( 9 jumbo shrimp) 2-3 medium tomatoes ( I added 2 beefsteak from my garden, harvested today) 5-6 cloves of garlic 2 tbs of butter tsp of olive oil sizable sprig of rosemary (also harvested from my garden) 0.5 up of basil leaves Plan of Attack Make the dough for the pasta (instructions for making past dough listed in earlier recipes). Let the pasta rest for at least an hour in a ball covered in flour, wrapped in Saran Wrap, https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1532814280527-U9HOKEPRYHWD99NUMMCS/hw8tiIEyRjqjLsJ0IaqSbg.jpg Miss D Cooks - shrimpers*, tomatoes, basil, and rosemary over homemade fettuccine Run the dough through the manual pasta maker to make pasta sheets with the following settings - 3 times on 6, 3 times on 5, 5 times on 3. Then run the dough through the pasta maker on the fettuccine setting, in 2 sections. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1532814499278-ZJO7S443NLGK17DNV5XE/7afwBDWaT3%2BmZTKbOtjvtQ.jpg Miss D Cooks - shrimpers*, tomatoes, basil, and rosemary over homemade fettuccine Drape the pasta over your pasta rack..or your biggest stockpot if you're like this lady and don't have a pasta rack https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1532814569973-0CP1ANZ0QAT6OZU2YPF6/7G8FgPq1RDylJ8TCQKdgVA.jpg Miss D Cooks - shrimpers*, tomatoes, basil, and rosemary over homemade fettuccine Defrost (if necessary), clean and detail/devein the shrimp. Rinse under cold water. Draping a paper towel over the bowl to catch the excess water, helps keep the shrimp crisp. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1532814617888-Z0SVI47F9EUIBWEV89OZ/fullsizeoutput_101b.jpeg Miss D Cooks - shrimpers*, tomatoes, basil, and rosemary over homemade fettuccine Chop the basil and garlic. Remove the leaves from the rosemary and chop. Add olive oil to your medium skillet. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1532814670332-DO6K3EIXDH2T2GJHHI1Z/a37Sm77CTjShJ%2BMh10cCoQ.jpg Miss D Cooks - shrimpers*, tomatoes, basil, and rosemary over homemade fettuccine Add the garlic on medium low heat and cook until aromatic. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1532814709486-ICY0V9N6BLTDQ9UCYO3O/Ix%2BZ6e9QSWCcHcX%25ZE%2BkCQ.jpg Miss D Cooks - shrimpers*, tomatoes, basil, and rosemary over homemade fettuccine Add the butter, diced tomatoes, basil and rosemary to the medium frying pan. Cook until the the shrimp are cooked through and the ingredients have integrated into their own sauce. While the sauce is cooking, bring water in your stockpot to healthy boil and when it is boiling, add the pasta which has been setting. Cook until the pasta floats to the top. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1532814861255-07UYMFVR4F62SXWOQQDM/h1uaabDOTfeGhK4WwSF03Q.jpg Miss D Cooks - shrimpers*, tomatoes, basil, and rosemary over homemade fettuccine Add the cooked fettuccine into the frying pan, and stir the contents until the pasta is coated. Serve Hot and with your "I just made home made fettuine and I didn't break a sweat" face.. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1532814993559-VVYOAOOALT7ORRYARNU2/fNimI6dKQByt%2BH6h90FdYQ.jpg Miss D Cooks - shrimpers*, tomatoes, basil, and rosemary over homemade fettuccine Serving suggesting: white wine, pasta and cooked carrots My comments: I save my shrimp for special nights, because they're kinda pricey with my budget. It is so funny to hear people around me say "well I cook shrimp on my budget" and to see people claiming themselves to be frugal chefs online cook meals which cost $6.99 a meal per person, when I know I know I have had many days in the past eight years where I had 5 dollars a day to feed myself for all my meals...But this aside, on to the shrimp! I cook with salted butter always, but if people use unsalted but, taste and flavor according to your tastes... I am impressed with myself, because I made this recipe from a combination of recipes and I taught myself to make my fettuccine. I added some sugar, as an improv, to offset the saltiness, and honestly I almost always add sugar unless the tomatoes are not super ripe and super sweet. I wish it was something I shared, but I enjoyed it anyway.... https://www.missd.net/miss-d-cooks-recipe-of-the-week/2018/7/25/grilled-nectarine-goat-cheese-and-arugula-salad monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1532545560158-HI0WYBO66GTRC5GBYQKE/ZlHnsauXSDKWnLjcqXqc7A.jpg Miss D Cooks - Grilled Nectarine, Goat Cheese and Arugula salad Ingredients o.5 cup of goat cheese 2 nectarines 3 cups of arugula cup of bluberrries 2 salmon steaks 5-6 tsp of olive oil salt pepper 0.25 cup of pistachios Dressing 3 tbls of rice wine vinegar 2 tsp of honey tsp of soy sauce tsp of Thai sweet chili sauce garlic powder pepper Plan of Attack Marinate the Salmon according to your preferences. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1532550608816-B4M1FISKG9XS06ZPM0RT/Yil86q7yQdyJHMhrMeD8UQ.jpg Miss D Cooks - Grilled Nectarine, Goat Cheese and Arugula salad Cut the nectarines in grill-able (should be a word) pieces. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1532550726938-CC711BY940UICP4E9PT9/35DtaHv7TVGKRq5Gb1L4vA.jpg Miss D Cooks - Grilled Nectarine, Goat Cheese and Arugula salad Brush pieces with olive oil and salt/pepper liberally https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1532550761050-A0MXZYI4107YA195129Q/XGqygOxyRAiTTj2vhQlDmw.jpg Miss D Cooks - Grilled Nectarine, Goat Cheese and Arugula salad Place nectarines - side down, on the top of the medium hot grill and then add the salmon. Remove when grill marks are apparent. Let the nectarines cool while the salmon cooks thoroughly. As a general guideline, salmon should turned once to cook on either side. Frequent turning is not advisable.   https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1532550958789-740B31BMMIO94RGBEWNQ/ZlHnsauXSDKWnLjcqXqc7A.jpg Miss D Cooks - Grilled Nectarine, Goat Cheese and Arugula salad Mix the dressing ingredients and whisk ( I didn't but it is advisable). Slice the nectarines, arrange on top of the arugula, sprinkle blueberries, crumble goat cheese and add pistachios. Drizzle the dressing over the top of the salad and enjoy! My comments: Heading forward when grilling with fruit, I would choose very firm in lieu of very ripe fruit so it stands up to the grilling. Also, I would add more honey to the dressing or sweet chili sauce...This salad would also work well with balsamic based dressings and the addition of roasted (or raw) red peppers. https://www.missd.net/miss-d-cooks-recipe-of-the-week/2018/7/15/summer-minestrone monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1531685310422-VAPD9Z5CEBX1ZS8F73HX/fullsizeoutput_ff7.jpeg Miss D Cooks - Summer Minestrone Ingredients 2 medium yellow squash 2 shallots 2-3 medium roma tomatoes Medium red pepper cup of sugar snap peas 3 bulbs of garlic 2 packets of Pollo seasoning 5-6 cups of water tsp of Italian seasoning tsp of ground pepper 3 basil leaves Plan of Attack Add olive oil to the bottom of your stockpot. Dice and clean your shallots and garlic. Add them to the heated oil. Core and dice your tomatoes. Add them to the heated oil at medium high heat. While the onions, garlic and tomatoes are cooking, coin the squash, clean and dice the red pepper, and wash the sugar snap peas. After the lions, tomatoes and garlic have cooked for 9-11 minutes, turn down the heat and add 5-6 cups of water, 2 packets of pollo (chicken) seasoning, the squash, peppers and sugar snap peas. The soup should be very aromatic. garlic and until the mixture is aromatic. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1531687364691-9L5J6WZVDIDA9IQZKD87/tySZUN43T8CHtaZ2TVpe9w.jpg Miss D Cooks - Summer Minestrone Cook the mixture with the top on for 5-6 minutes. Then taste and according to your preferences, add salt, pepper and Italian seasoning. Then add the three Basil leaves. Grate the Parmesan cheese into the mixture, stirring to absorb and integrate the cheese into the soup. While soup is cooking boil water in your medium saucepan and cook apx cup of medium sized pasta (I added bow tie pasta). Cook until Al dente and then add to the soup. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1531687565871-Y1OIL2GBPQYZFXPCKGPA/mxfnUbdoQtyaqi1SOsG9LQ.jpg Miss D Cooks - Summer Minestrone https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1531687780438-GYPEKB7UZST0CBFPTMDM/uL2oO%25ZWTbmSdTTsAFiGgg.jpg Miss D Cooks - Summer Minestrone https://www.missd.net/miss-d-cooks-recipe-of-the-week/2018/7/7/garlic-scape-ravioli monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1530992305168-7WVPHF1T284KL41RTV37/%2BehiXLXoQ1yHVO%2BGTxDBhw.jpg Miss D Cooks - Garlic Scape Ravioli Ingredients Bunch of Garlic Scapes (9-11) 2.5 cups of flour tsp of salt tsp of ground pepper cup of ricotta 0.5 cup of finely rated parmesan 2 eggs   Place of Attack   https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1531084084834-5C66RT5DMVPXY6QRFTJN/caVYifUnTB%2BtRqPzf7U3zg.jpg Miss D Cooks - Garlic Scape Ravioli Dice the scapes https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1531084110341-Q4SQAEGR0ZBTDBHK63VD/BBUWnaS0R0CTSVMoZcr%252g.jpg Miss D Cooks - Garlic Scape Ravioli Finely puree the scapes in your food processor until they're green powder. Put in their own medium bowl https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1531084240276-0COVJ9CU6NINGLIAGJKM/jF6iKhuURAiOXFJu1OlHUg.jpg Miss D Cooks - Garlic Scape Ravioli Add the flour, salt, pepper, and eggs into the food processor and mix until the ingredients are thoroughly integrated. Add the garlic scape puree and mix throughly https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1531084284042-V61T8Q9S1E2C0M2RL3WP/9tllj9rxQEWfZGGk6QLwdA.jpg Miss D Cooks - Garlic Scape Ravioli Take the mixture, and knead with your hands until the ingredients make a dough. Wrap the dough in plastic wrap and set on the counter for at least an hour so the dough has time to rest. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1531084522179-YRBQJLQKENDO22ALGRY3/Nq562BxZQECofnUH4hC4aQ.jpg Miss D Cooks - Garlic Scape Ravioli Cut the dough into thirds https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1531084323724-PTBGDFHBO1HOBU7J1QB9/t20j4xf6QC2NJxKmFaSz%2Bw.jpg Miss D Cooks - Garlic Scape Ravioli Take your ricotta and add powdered garlic and grated parmesan cheese, with additional salt and pepper to taste. This is your filling. Follow the steps documented in the previous recipes for ravioli and use this schedule of turns on your hand crank pasta maker. Run through the past maker on the following settings: 7 (3 times), 6 (3 times) 5 (3 times) 3 (5 times) 2 (2-3 times). My Comments: I froze my ravioli because t was so hot in my house, I thought they needed some time in the cold to set. I layered them in Tupperware using parchment paper between the layers. Next time I make this recipe I would roast or grill the garlic scapes, cool them, and then puree them in the food processor. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1531084604736-9Q2213AFY72BDP8SP9SB/fullsizeoutput_fdb.jpeg Miss D Cooks - Garlic Scape Ravioli Pictured: Frozen ravioli and parchment paper https://www.missd.net/miss-d-cooks-recipe-of-the-week/2018/7/3/asian-pineapple-salad monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1530628682266-F3PKOZG8CCOIQ9ZOD6EL/fqpSqU%25TSiuC739KqkHpfw.jpg Miss D Cooks - Asian Pineapple salad Ingredients Medium head of red cabbage Cup of Bean Sprouts Medium ripe pineapple (apx 2 cups of pineapple) bunch of cilantro Red Bell Pepper Medium Onion (Red, yellow or Spanish) or medium bunch of scallions medium jalapeno (optional) *Additional ingredients- Shredded or chopped carrots Dressing: cup of rice vinegar salt and pepper (to taste) 2 tbs of honey powdered garlic crushed red pepper and/or cored and seeded jalapeño pepper juice of a medium lime *In another version I added a little bit of sy sauce, so this is an option as well Plan of Attack Clean and Core the Pineapple. Cut into medium bite sized pieces Clean and dice the red cabbage. Place in your mixing bowl Dice the onion and red pepper and add the pieces to the mixture Add the cilantro (cleaned and diced) and the pineapple to the bowl Mix thoroughly Dressing Add all dressing ingredients and mix throughly. Drizzle dressing over the salad and mix throughly. Let salad sit for at least an hour before serving for the flavors to integrate and combine. Serve Cold. My Comments: I like this salad the next day better than I liked it when I made it. I think it is because the dressing had time to flavor the hard to flavor ingredients and since the cabbage and bean sprouts can stand up to the vinegar, the salad was still pleasingly crunchy. If making again I Would have made the pineapple pieces smaller. I served a piece f cilantro salmon on top of the salad and it was AWESOME! I also made this salad with the cabbage I had left from the original salad and then added an apple on top for a touch of sweetness when I had no pineapple left.     https://www.missd.net/miss-d-cooks-recipe-of-the-week/2018/6/23/thai-basil-salmon monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1529776282614-SA3OXZH41HBDETXBCU34/fullsizeoutput_f92.jpeg Miss D Cooks - Thai Basil Salmon Ingredients Medium salmon steak Thai basil (0.3 cup) medium shallot 2-3 massive cloves of garlic (5-6 sm cloves) olive oil tbs of real honey salt and pepper Plan of Attack Preheat the oven to 350 degrees Dice the Garlic and shallot. Remove the leaves from the basil stalks and put aside. Add Olive oil to your medium frying pan (skillet) and when it is hot, add the basil, garlic and shallots. Sauce until aromatic.   https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1529775927745-VSV3Y397DQADBQN5GKIJ/LqnINueaQWa1eIP0EfFToA.jpg Miss D Cooks - Thai Basil Salmon Remove the pan from the heat. Dab the salmon steak with your paper towel, coat in love oil and season with salt, pepper and paprika. Spoon the mixture form the pan onto the top of the salmon. Drizzle honey over the top and put it in the oven from 15-17 minutes. Remove from eh oven and serve hot. *Serving suggestions - I served with Sautéed Brussels sprouts and red bell pepper and couscous. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1529776190805-HIXB51BB9DCG8RYDU92B/fullsizeoutput_f8e.jpeg Miss D Cooks - Thai Basil Salmon https://www.missd.net/miss-d-cooks-recipe-of-the-week/2018/6/23/grilled-salmon-skewers-with-orzo-salad monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1529773985525-9OWQ7CEZCR06RLKSRNUM/GG5ys4OpTGWuNqEBrhcxQA.jpg Miss D Cooks - Grilled Salmon skewers with orzo salad Ingredients 2 salmon steaks medium lemon cup of arugula Medium red bell pepper olive il sea salt and ground pepper cup of orzo seasoning for the orzo (I used Goya Pollo seasoning) paprika garlic crushed red pepper Plan of Attack Soak 6 bamboo shish kebab sticks in water for 30-60 minutes   https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1529774550904-UDBO5YZX568WH0ACJC2P/2FMtatehSKiiLwogpIPl8w.jpg Miss D Cooks - Grilled Salmon skewers with orzo salad Coat salmon steaks with olive oil and season with salt, pepper, red pepper, garlic and lemon, https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1529774866505-SHX94UO1QNNCBUPEL15T/Y1G%2B2cI5Qyy4Yu4%2BXP7uAA.jpg Miss D Cooks - Grilled Salmon skewers with orzo salad Coin lemon slices https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1529775020570-US4ZE30CO5XNQ3RILMRT/GG5ys4OpTGWuNqEBrhcxQA.jpg Miss D Cooks - Grilled Salmon skewers with orzo salad Cut the salmon into bite size pieces and skewer the salmon and lemon slices, using lemon slice, salmon, lemon slice, salmon (etc) https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1529775184368-79QXEYB54PH6RBIR20RL/Gdu99yKWSRi3XUQIjjFN%25w.jpg Miss D Cooks - Grilled Salmon skewers with orzo salad Slice the red pepper into 5-6 pieces and thread onto the remaining shish kebab stick. coat with olive oil and season with salt and pepper. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1529775258474-NQ9QETD90OW92I7HA4DT/0pCM1YWqS2aDzR5T7P6cgQ.jpg Miss D Cooks - Grilled Salmon skewers with orzo salad Place your showers on to a medium hot grill and turn often. Cook until vegetables and lemons slices are charred. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1529775343067-LY6UDCEITEK3UT0DW1BR/FWQ2n7zuQQCDZ55SRTwHEw.jpg Miss D Cooks - Grilled Salmon skewers with orzo salad Remove from grill (and finish your beverage) Put the skewers on the side to cool https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1529775407452-1WYPZETVOOC4US6G29YV/%25lzVtC4mRreeL%2Blv9J53EA.jpg Miss D Cooks - Grilled Salmon skewers with orzo salad Measure a cup of Orzo and put a medium saucepan with 2-3 cups of water on to boil. Add seasoning to the water and when it boils, add the orzo. Cover and cook for 9-13 minutes. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1529775529521-0CY3BS2JX060W1BVICRX/QnLVcAsITTq72QFuV%25PH3w.jpg Miss D Cooks - Grilled Salmon skewers with orzo salad The arugula pictured in this photo is from my garden. Take the arugula and cut into bite sized pieces. Dice the roasted peppers into big diced pieces. Removed the salmon from the skewers and squeeze the juice from the lemons onto the salmon. Add Salmon pieces, arugula, and red pepper to the orzo and mix throughly. Serve warm and offer your benediction of gratitude for the sun which gives ya your garden vegetables and the clear days which allow for our grilled delights!   https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1529776377677-VLQUTTVW7X5J1LO409PP/KJcqCmn2QNKswXMVt4EAVg.jpg Miss D Cooks - Grilled Salmon skewers with orzo salad https://www.missd.net/miss-d-cooks-recipe-of-the-week/2018/6/2/spicy-paprika-chicken-and-persian-cucumber-salad monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1527968996486-WVSAY7P40WV2NK6QYTK0/s3GXpvnsTIW4gWj8CCA%2B6Q.jpg Miss D Cooks - Spicy paprika chicken and Persian cucumber salad (serving suggestion - see above - If Persian cucumbers are unavailable in your grocery store, serve with sautéed Brussels sprouts and garlic skin on smashed potatoes) Chicken Ingredients Salt Ground Black pepper 2 chicken breasts paprika zest of an individual lime 2-3 glove sof garlic Sauce Ingredients 0.33 cup of parsley 0.33 cup of cilantro 2-3 clove sof garlic 3 tbs of sweet Thai chili sauce juice of the lime salt pepper 2 sm or medium jalapeno 3 tbs of olive oil Plan of Attach   https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1527969293179-SA8OYEZTW5U9M4DWQ77S/QJyltZMXTBmef1JI7aJo%25g.jpg Miss D Cooks - Spicy paprika chicken and Persian cucumber salad Clean your chicken breasts and cover with a piece of plastic wrap Using your meat mallet, heavy but of knife, or if you're a little bit innovative like this lady, your hammer, flatten the chicken breast to about 0.7-0.5 inches in depth.   https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1527969425849-R3NNOYQ78XBQYHZVUZF3/NLFldFY6R7CN1FqNuEQrsw.jpg Miss D Cooks - Spicy paprika chicken and Persian cucumber salad Season the chicken breasts generously with salt, pepper, powdered garlic and paprika. Place the breasts in the bowl you intend on marinating them in, drizzle with love oil, and grate the lemon and garlic cloves over it. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1527969535890-EVFV7S9IRB0O5IV90H7R/image-asset.jpeg Miss D Cooks - Spicy paprika chicken and Persian cucumber salad Cover the chicken and refrigerate as you marinate for at least 3 minutes. While the chicken marinates, make the sauce. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1527969606455-NHXRH1MRX9QZX0JZUE6D/W5tGiU2XQ5qtUCSD6JZyMQ.jpg Miss D Cooks - Spicy paprika chicken and Persian cucumber salad Combine the lime juice, salt and pepper. Clean the jalapeños of the seeds and core (keep seeds for more heat) and add parsley, sweet Thai chili sauce (or honey), cilantro, peppers, olive oil, peeled and diced garlic cloves into your blender /food processor and puree. Put aside and refrigerate. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1527969738254-MP3FBB8PU21R59B6SJDI/wLMirL4mQuuGbldg90UYCg.jpg Miss D Cooks - Spicy paprika chicken and Persian cucumber salad Cooking the chicken The recipe calls for grilling the chicken, but I thought the clouds seemed menacing, so I make my chicken. I had preset the oven to 325 and then I put the chicken breasts on my sm sheet pan. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1527969831580-KJBQD25B96JZD8LMG7AP/fullsizeoutput_f24.jpeg Miss D Cooks - Spicy paprika chicken and Persian cucumber salad Remove the chicken from the oven (if you're baking) between 23-30 minutes, Coin your cucumbers, and coat them in the sauce. Drizzle the remaining sauce on the chicken breasts. My comments: I made quick skin-on garlic smashed potatoes (super simple, and I'll post the recipe soon) to accompany and on a whim I added some of the sauce to the potatoes! Match made in cilantro heaven! I would make this sauce in the future, simply to add to potatoes! I would, if making again, add more lemon juice, up the Thai chili sauce, and cut down on the jalapeño...I might also add a little diced shallots and refrigerate the sauce for more moments in the fridge before using. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1527970576741-2MU3QIGWI24NOI0WON2T/fullsizeoutput_f1b.jpeg Miss D Cooks - Spicy paprika chicken and Persian cucumber salad https://www.missd.net/miss-d-cooks-recipe-of-the-week/2018/5/17/spring-quinoa-salad monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1526605095720-GEZXCT0YBFW9VV94TKQI/qdyez2qvQ6CK3Uj52opvlg.jpg Miss D Cooks - Spring Quinoa Salad Ingredients cup of Quinoa 15 stalks of asparagus pkg of frozen peas 2 pats of butter Goya Chicken Seasoning (packet) 3 cloves of garlic- diced   https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1526936950729-W9HOAWPXS6R149N4Q71G/image-asset.jpeg Miss D Cooks - Spring Quinoa Salad Add the chicken stock seasoning to 5-6 cups of water in your medium saucepan and bring to your boil. Add the Quiona, cooking for 9-13 minutes, and then taking off the heat and letting the quinoa absorb https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1526937065765-CNUIK2RXXCJ4ENJG4FP6/tpsZLBOySJCr2U5EzfLGhQ.jpg Miss D Cooks - Spring Quinoa Salad Clean your asparagus into bite sized pieces, removing the ends. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1526937131981-5Q6SGFM17H1T51M20VXH/n6elvvz6QHyt5Nug3GTaIQ.jpg Miss D Cooks - Spring Quinoa Salad Add the butter to your medium nonstick skillet, and then add the garlic. Cook until aromatic, add the asparagus and peas and cook until tender. Add your quinoa to the mixture and mix. Serve hot and save your bitchy comments for people who deserve your real opinion...or the world...whoever you feel needs them. https://www.missd.net/miss-d-cooks-recipe-of-the-week/2018/5/15/pickled-watermelon-radish monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1526393871802-B3VC0QE8XIW3UEDIROL8/nCyHAa9wSq66NIS1muHZBA.jpg Miss D Cooks - Quick Pickled watermelon radish Medium massive watermelon radish (some watermelon radishes are the size of traditional red radishes, but some varieties are more the size of a red onion...I bought the second kind at my local farmers market and adjusted directions) 0.5 cup of rice wine vinegar 0.5 cup of water 1.5 tsp of salt 1 tbls of sugar Whisk ingredients in a mixing bowl until salt and sugar are dissolved. Add the thinly sliced watermelon radish to the mixture and submerge for an hour. Enjoy! My comments: I would explore other recipes which are more like traditional pickling recipe because the pickled flavor is not as distinct as I would have preferred. I would also, heading forward, use ground salt instead of big kosher crystals because the ground salt would have dissolved completely whereas the the kind I sued did not...I served this as garnish during my early Cinco de Mayo dinner for tacos (beef, shrimp and mango and avocado tacos were served)...So pretty! Can be cut into slivers for tacos and I would also venture say the whole coins of the big radish might be refreshing on a burger or elevated fried chicken sandwich!     https://www.missd.net/miss-d-cooks-recipe-of-the-week/2018/5/8/mamma-russos-rosemary-chicken-soup-with-orzo monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1525792411911-9WKB42I2CZGRLO3GD5HA/%25NwWnLHIT%2BuyknWfuUGwyw.jpg Miss D Cooks - Mamma Russo's Rosemary Chicken soup with Orso Ingredients Chicken Breast Packet of chicken Goya seasoning Remains of rotisserie chicken (Bones and remaining meat) Rosemary (2 branches) 2 medium carrots 2 medium stalks of celery medium parsnip shallot 2-3 cloves of garlic powdered garlic kosher sea salt ground pepper cup of orzo https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1526393023234-5L5FRJO1GYXYZCAPFIY1/CEUWgYUmQFGBv34rO6s%2Bkg.jpg Miss D Cooks - Mamma Russo's Rosemary Chicken soup with Orso Clean your chicken and submerge in a stockpot. Add 2 sprigs of rosemary. Turn on medium heat. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1526393103568-W6X664PAL3AXUFRXK2SE/RA%25bxza7RuqdNO0SPQuyaQ.jpg Miss D Cooks - Mamma Russo's Rosemary Chicken soup with Orso Strain the liquid from the stockpot (your broth). Discard the bones and skin, and season with pepper, garlic and Goya chicken bouillon. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1526393179351-C9KYAU14985RLTH07OJ6/GxB0HbZsQsyVWQu9WrFqWQ.jpg Miss D Cooks - Mamma Russo's Rosemary Chicken soup with Orso While stock was cooking, poach your chicken breast in Goya chicken bouillon and 2 cups of water. remove from heat, allow to cool and then shred with your fingers. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1526393269037-W59N79I83TNRWB6W5QDP/S%2BUMBb1eSIWWT%25Kka3TcsQ.jpg Miss D Cooks - Mamma Russo's Rosemary Chicken soup with Orso Dice your onions and shallots. Add 2 tsp of butter or olive oil to the bottom of your stockpot and then add onions and garlic, cooking until clear and aromatic. Then add the reserved chicken stock, coined carrots, cleaned and coined parsnips, another sprig of rosemary and chicken. Turn on medium heat and cook to complete integration. Cook the orzo in a medium saucepan according to directions on the box, until just under al dente. Add the nearly cooked orzo to the cooking soup and leave on heat for 5-13 minutes more to allow for it to cook thoroughly in the soup broth. Remove the sprig from the soup and serve got and smiling...Flavanoids, what what... https://www.missd.net/miss-d-cooks-recipe-of-the-week/2018/5/8/corn-salad-with-bacon-roasted-tomatoes-and-black-beans monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1525792367935-AT5WOGV5MM3CTL23GLIZ/IeeL4mOJRiy1ZrqHX0UaDw.jpg Miss D Cooks - Corn Salad with Bacon, Roasted Tomatoes, and black beans Ingredients 5-6 pieces of bacon can of sweet corn medium red onion 2-3 Roma tomatoes can of black beans packet of Goya Sazon with cilantro and tomato Plan of Attack https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1526393567431-96N7MBHBGR2T14JI5DV4/oDcVjIdzT6mL1neYiN%25prw.jpg Miss D Cooks - Corn Salad with Bacon, Roasted Tomatoes, and black beans Dice your bacon and onions and add them to your medium skillet. Cook under crispy and rendered. While bacons cooking, chop and core your tomatoes, put them on your medium sheet pan covered with olive oil, and seasoned with salt and pepper. Put them in the oven at 370-390 degrees (depending on your oven) and roasted until cooked through. Remove the bacon from heat and pour it, as well as its pan juices, into your serving bowl. Add the tomatoes, black beans, and corn to the mixture, squeeze lime juice over the mixture and chill. Serve cold/room temperature *I opted to add Goya seasoning with Cilantro and tomato and a little bit of sugar, but this was a https://www.missd.net/miss-d-cooks-recipe-of-the-week/2018/5/8/lemon-and-mango-tacos monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1525792876153-IJNPFCXMW0MRJSJHUQ8B/fullsizeoutput_daa.jpeg Miss D Cooks - Lemon and Mango Tacos lb of medium-sm shrimp, cleaned, peeled and tail on medium rip mango medium red onion 2-3 cloves of garlic 2-3 pats of butter bunch of cilantro cumin (2 tbs) salt (to taste) pepper (to taste) 8-9 tortillas tomatillo salsa *Optional- Cabbage, to serve as salad instead of tacos (as seen above)   Plan of Attack Dice your onions, garlic and mango Add butter, and garlic to your medium skillet. When aromatic, add the cooked, cleaned, deveined shrimp and cumin. Cook until shrimp are cooked and then add mango. cook for another minute or so, and remove from heat. Serve on tacos, with cilantro and lime, with the optional addition of tomatillo salsa (salsa verde). This recipe called for adding jalapeño but my guests are a little careful about eating hot food so I serve jalapeño as an option on the fixin' tray... https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1526394158601-NQ5BHJ0VCXC3935SWC1X/LMflbKySREm7csfr17TO2g.jpg Miss D Cooks - Lemon and Mango Tacos https://www.missd.net/miss-d-cooks-recipe-of-the-week/2018/4/26/steak-and-spring-vegetables monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1525064833991-T273F5WPLE9CNXGZXFUZ/fullsizeoutput_d4b.jpeg Miss D Cooks - Steak and Spring Vegetables b of boneless steak ( I opted for London broil) 3 pats of butter 11 ounces of frozen peas bunch of asparagus salt and pepper bunch of scallions 2 -3 cloves of garlic cup of mustard 2 tbsp of honey tsp of red wine vinegar horseradish (according to your preferences- if ya don't add you'll miss the spice) tsp of cayenne powder https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1525064895904-3IGEA5HUMXV3PJLCUBGM/CunCyNSzQ5CiwC7pdiYo%25A.jpg Miss D Cooks - Steak and Spring Vegetables Season the steak with Salt and pepper https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1525064927934-NC970RNOLI5WYMUYL06R/lKwnqneWSIKuBHRv6M5Oxw.jpg Miss D Cooks - Steak and Spring Vegetables place butter in the bottom of your medium skillet and turn on medium heat. Put the steak in the skillet, turning frequently to cook evenly on both sides. When it is medium well, put it to the side. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1525064958518-4VARGBR74F0JZGVDLXNL/TkojBZqQRrSqcsDIcXpmOw.jpg Miss D Cooks - Steak and Spring Vegetables Add the diced scallions and garlic to the butter and steak drippings. Cook on medium low heat. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1525064987235-922U2CLOOMG3V7BG64JI/gEwvAr2AT1qLmTtF%25Hji0g.jpg Miss D Cooks - Steak and Spring Vegetables Add peas and asparagus to the pan and cook. While vegetables are cooking, make the sauce. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1525065015243-2HEXKP5904DRRPYXJ9Y5/1tpOtUTVS6SaB4F%2B%25XxWig.jpg Miss D Cooks - Steak and Spring Vegetables Grate the garlic cloves finely https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1525065043446-3FGNFJOWOOPI8N6EGZAT/1PhZJRowSBGjhsGsiRed9A.jpg Miss D Cooks - Steak and Spring Vegetables Measure your spices https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1525065068885-AV4KV3QCIKA9U0APQT8L/uSO1pImWR5iho4LprdjMIA.jpg Miss D Cooks - Steak and Spring Vegetables Combine honey, horseradish, mustard, vinegar, cayenne and grated garlic. Mix and integrate completely https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1525065111302-MH10HLK60Y6C23AC5UD2/fullsizeoutput_d50.jpeg Miss D Cooks - Steak and Spring Vegetables Cover steak with generous drizzle of sauce, serve hot and refrigerate leftovers! Make delicious stir fry as another meal! https://www.missd.net/miss-d-cooks-recipe-of-the-week/2018/4/18/lemon-ricotta-cheesecake monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1524099628487-9F77VC79N5K0GKXH7BDY/image-asset.jpeg Miss D Cooks - Lemon Ricotta Cheesecake Ingredients INGREDIENTS 3 tablespoons unsalted butter 1 quart whole milk 1 ¾ cups semolina flour ½ teaspoon kosher salt 1 ¾ cups sugar 1 large or 2 small lemons 4 large eggs 1 pound (2 cups) fresh ricotta cheese, strained Confectioners’ sugar for sprinkling Cake: PREPARATION (Copied directly from he NY Times Cooking Website* MY computer juice is running out, so I am trying to get it done before my computer shuts down Preheat the oven to 325. Butter an 11-inch round cake pan. Heat the milk in a medium saucepan over medium heat until simmering, then whisk in the semolina and salt. Boil, stirring constantly, for 2 minutes. Remove the saucepan from the heat, and stir in the sugar and butter until combined. Transfer the batter to a bowl to cool it down to warm, stirring frequently to prevent a skin from forming. Zest the lemons, using only the yellow part, and stir into the batter. Beat in the eggs, one at a time, until combined. Beat in the ricotta. Pour the batter into the pan, and bake until set and golden in places, about 1 hour. Transfer the pan to a rack to cool, and sprinkle with confectioners’ sugar while still hot. Once the cake has cooled, sprinkle with confectioners’ sugar once more, then serve. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1524356623531-PLUIZMGHJPXXW1KQSI77/image-asset.jpeg Miss D Cooks - Lemon Ricotta Cheesecake https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1524356685248-B0RZS74W7FST1041CULM/S8AIMjksQaG0LIDc%25EWNKQ.jpg Miss D Cooks - Lemon Ricotta Cheesecake Then whisk in the semolina and salt. Boil, stirring constantly, for 2 minutes. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1524356757608-MHQUBJJ89KWBP4KX4DRQ/a7R538UNRRi6%25IkLD2STZw.jpg Miss D Cooks - Lemon Ricotta Cheesecake Get all clumps out https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1524356812813-0LR3HODZCS1H4VOLV47S/CUFPIRaRS7KDX8ZRYJjqlA.jpg Miss D Cooks - Lemon Ricotta Cheesecake Put the the batter to a bowl to cool it down to warm, stirring frequently to prevent a skin from forming. Add eggs when the mixture cools (if you add the eggs earlier they'll cook in the hot bath of the mixture... https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1524356872900-2C7VF5ZB8WS2F89CKHNL/4UCZ1QOCShG60Mlmwkm1%2BQ.jpg Miss D Cooks - Lemon Ricotta Cheesecake Zest the lemons, using only the yellow part, and stir into the batter. Beat in the eggs, one at a time, until combined. Beat in the ricotta. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1524356921314-GROUV8L8ESKMG4FVCUDZ/KH68UJxtTcOfVJFBpvXDhw.jpg Miss D Cooks - Lemon Ricotta Cheesecake Pour the batter into the pan https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1524356963589-I29YWAVHEMQ69QKFFVVL/6D6dn1SjR8OKi%259dL%25hpUg.jpg Miss D Cooks - Lemon Ricotta Cheesecake Bake until set and golden in places, about 1 hour. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1524357032481-VNXPUF3L7DA31X4FA4B2/fBGx371BSxWDW2Ur38N%2BKA.jpg Miss D Cooks - Lemon Ricotta Cheesecake Serving Suggestion: Garnish with ripe raspberries and raspberry sauce INGREDIENTS 1 cup raspberry jam 2 tablespoons fresh lemon juice PREPARATION Heat the jam and juice together in a small heavy saucepan until melted and combined. Strain the sauce, discarding any seeds if desired, then serve with migliaccio. I added ripe raspberries to the saucepan with he jam and lemon juice and it was successful! My Comments: I couldn't find semolina flour so I used traditional unbleached flour. I invested in a risk after this, because I didn't have a risk before, but it is actually a testament to how well the dessert was received I felt compelled to invest in my own set of wisks! I bought 3 so I can wisk like the wishing maniac I aspire to be! I have not ever made cheesecake from scratch before, so I over cooked it a little bit. I added the zest of 2 medium lemons, Word to the wise: Remove from oven when it is not soupy but still and little bit fluidly moving because as it cools it'll firm up! I didn't have a 11 inch springform pan, so it took 6-13 minutes more than the hour indicated but I got rave reviews from the people I made it for, and I plan on making again! Sorry about the pasted content from this recipe- I usually rephrase from the recipe source, but I am in a time crunch and NOW I AM DONE! https://www.missd.net/miss-d-cooks-recipe-of-the-week/2018/4/18/spring-antipasto monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1524099532210-LCI7TFWCVMK8XPKRR3Z6/lrDElqTgTiq7c0VF92SPVw.jpg Miss D Cooks - Spring Antipasto Ingredients Bunch of Asparagus Cup of sugar snap peas (raw) olives (medium black pitted and gorgonzola green olives pictured) Salamia or prosciutto thinly sliced Leeks Sea Salt Ground pepper lemon juice garlic powder Plan of Attack Preheat the oven to 390 degrees Asparagus Boil 3-5 cups of salted water in your stockpot. Add the asparagus and cook for 2-3 minutes Remove and place on the your platter to cool, but don't drain the water. Squeeze Leon juice over them generously and season again with salt, pepper, and garlic powder. Sugar Snap Peas Add the sugar snap peas and cook for the same amount of time Remove and put on the platter, so they can cool Leeks Slice your leeks diagonally on the horizontal, brush pieces with olive oil, and season with salt, pepper and ground black pepper Place on your baking sheet and cook until they're browned on both sides *Recipe called for broiling them, but I am scared about using my broiler with nobody else in my house Olives, and Salami Open the Olives and place beautifully on your platter. Arrange the Salami so it is just barely flowing off your platter. On another platter arrange your cheese and crackers. Wrap your platter and refrigerate for an hour or more, and serve chilled       https://www.missd.net/miss-d-cooks-recipe-of-the-week/2018/4/8/pineapple-salad-rhd8s monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1523198011052-AU7I88TKFPEIM9X0NQN6/8WS6K8DOQnmkWqSRw1CwmQ.jpg Miss D Cooks - Pineapple Salad 2 cups of pineapple green pepper 0.5 Spanish Onion 8 ounces of canned black beans handful of cilantro, roughly chopped salt and pepper (to taste) cumin lime Plan of Attack Chop the pineapple to bite sized pieces Mix beans (Drained), diced green pepper, diced onion, pineapple, onions in a bowl. Add salt, pepper, cumin and then squeeze the juice of your lime over the entire salad. Mix throughly, serve and refrigerate leftovers! Serving suggestion: Serve over ultimate nachos, covered in melted horseradish cheddar and sprinkled with medium Salsa rojo.     https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1523198337396-H0RTI4RZCS1PN1LJHGSH/fullsizeoutput_d0f.jpeg Miss D Cooks - Pineapple Salad https://www.missd.net/miss-d-cooks-recipe-of-the-week/2018/4/8/shrimp-with-red-thai-curry monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1523198394720-5MGE67BB7509CZLD95B0/cORK7xo%2BTESjXML3jufkPQ.jpg Miss D Cooks - Shrimp with Red Thai Curry Ingredients 2 zucchini 2 red peppers 05. can of garbanzo beans 2-3 tbls of Thai red chili paste 3-5 cloves of garlic medium onion lb of medium shrimp ( thawing, cleaned and deveined) 13.6 can of coconut milk olive oil salt and pepper (to taste) Cored, peeled and diced pineapple (apx cup) crushed red pepper (to taste) https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1523198537424-9MLUE13E9B1IG9K43CLI/p7xPD1UFQOuyPmaZnoYJTg.jpg Miss D Cooks - Shrimp with Red Thai Curry Thinly slice the zucchini https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1523198599076-YHH7JU2CS3ZM3SSD80O6/fpzSwgIOSt6WjQ9IZFLaCg.jpg Miss D Cooks - Shrimp with Red Thai Curry Heat Oil in your medium pan and cook until cooked through. While zucchini cooks, clean and dice the red bell peppers into bite sized pieces. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1523198671678-RLAXMYR050LEXGKMOQZ6/WccVnKvJT9uSlL94kkAmyw.jpg Miss D Cooks - Shrimp with Red Thai Curry Remove cooked zucchini from the pan and put aside. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1523198716164-1COLOFDI13SWRVP68P89/HyfJjEKoT%252tjl6O7xhpuQ.jpg Miss D Cooks - Shrimp with Red Thai Curry Add the red peppers to the pan and cook on medium high heat, stirring frequently. While peppers cook, dice inions and garlic. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1523198772309-L73N8ZEHX3TVMXEOP1LH/AOkN%2BbIdRGa%25%2BBbdkMyL5Q.jpg Miss D Cooks - Shrimp with Red Thai Curry When peppers have cooked through, remove them from your pan and place on the plate wit the zucchini. Add olive oil to the pan and add onions and garlic. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1523198851165-GMFCJZEUYKNQQ9WCRGK9/G%25Mee1Y6TPOZKigtDMZPiQ.jpg Miss D Cooks - Shrimp with Red Thai Curry Add the cleaned, rinsed and deveined shrimp to the pan, when the onions and garlic are cooked through and onions are clear. Cook the shrimp until visibly cooked. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1523198927830-KO91C194CN8D3HO045BW/wrNxryR1ShGuqk9skKaruw.jpg Miss D Cooks - Shrimp with Red Thai Curry Add your can of coconut milk and red Thai chili paste to the pan. Turn heat up and bring the sauce to a boil for 5-6 minutes. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1523199043900-EMV8PARH9DFGR6DBK73X/s1Nix8d7QxS04mvqQ3BoHw.jpg Miss D Cooks - Shrimp with Red Thai Curry Add the vegetables back in to the pan, and mix throughly. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1523199092768-TM3FF63AM41N8V0PKN8T/image-asset.jpeg Miss D Cooks - Shrimp with Red Thai Curry Open your garbanzo beans, drain and pour apx 0.5 of the can into the pan.Add pineapple pieces, and stir. Taste the sauce, and add salt, pepper, and crushed red pepper as needed, according to your preferences! https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1523199145876-NPYU3NVPNH1OQLZNMY5P/fullsizeoutput_d03.jpeg Miss D Cooks - Shrimp with Red Thai Curry Serve over rice, and garnish with diced scallions, chopped cilantro and a sliver of lime. Enjoy! *I adjusted this recipe as I went be cause I should have added more Thai red chili paste. I started cooking the rice early in preparation and realized I had to add more water as the rice cooked. for it to cook properly. https://www.missd.net/miss-d-cooks-recipe-of-the-week/2018/3/26/stuffed-shells-with-homemade-red-sauce monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1522099900395-SKPYQ1JGGBGQ7H9WQT76/fullsizeoutput_cc0.jpeg Miss D Cooks - Stuffed Shells with homemade red sauce Nothing says lovin like cheese, sauce, and shells in your oven... Ingredients Sauce Ingredients Olive Oil Medium sweet onion 2-3 cloves of garlic tsp of Italian Seasoning 0.25 red pepper flakes 26-30 oz of Crushed Tomatoes 2 tsp of tomato paste 0.5 cup of water 0.25 cup of Parmesan Cheese Shells Ingredients 5-6 OZ of jumbo pasta shells cup (or so) good quality mozarella 0.5 cup of shredded parmesan cheese cup of ricotta cheese an egg (recipes calls for adding more egg yolks but I didn't add) pinch of nutmeg very generous tsp of powdered garlic leaf basil Plan of Attack Preheat the oven to 350 Degrees Da Sauce Add olive oil to the bottom of our stockpot and turnoff medium heat. When hot, add onion, diced and cook until onion until clear. When onions are cooked through, add diced garlic. Cook on medium to low heat. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1522100417550-KZ59UNRGCFNO4EQ4YC0N/cupP0Ms5SPWyLhv2ocA94w.jpg Miss D Cooks - Stuffed Shells with homemade red sauce Open canned tomatoes and tomato paste, and add them to the stockpot. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1522100526862-AEOS6WBL99J0AWOG0KRV/cokV0SV2QuqHnhFJCb436A.jpg Miss D Cooks - Stuffed Shells with homemade red sauce Add Italian seasoning, powdered garlic, salt, pepper, and crushed red pepper (if interested). Cover the stockpot and cook on low for 25-30 minutes. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1522100573680-8LGCMT4OGL8J05TLGO5X/03KvbB8YS1qntHDhfVNkmA.jpg Miss D Cooks - Stuffed Shells with homemade red sauce Cover the stockpot and cook on low for 25-30 minutes. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1522100793567-IC86A8KYG9UJCT3P5SA5/6oQUPWAPSPyLUV1FGXn%2BjA.jpg Miss D Cooks - Stuffed Shells with homemade red sauce Boil 6-9 cups of water and then add the shells to the boiling water. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1522100865240-OKV89LDZ2EVTAAOXBVHV/9Iq2%25WwyQRqQ%25lnhw8Cmxw.jpg Miss D Cooks - Stuffed Shells with homemade red sauce Drain the pasta and rinse in cold water. Place cooked al dente shells onto a paper towel on a plate, with the opening down. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1522100948093-A0SNA5V8QAH2UBL4EIPA/UDQ4srPaTK2WW3mIO3N%2BXw.jpg Miss D Cooks - Stuffed Shells with homemade red sauce Add ricotta, salt, pepper, powdered garlic shaved parmesan, and eggs to a mixing bowl. Mix thoroughly. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1522101024579-YAM4ZHMP3L5OL56NSUJA/IAZIfR%255TBm7NXq1nz%25aqw.jpg Miss D Cooks - Stuffed Shells with homemade red sauce Place the sauce in a thin layer on the bottom of your baking dish (this is your basic 8X8 cake pan/non stick baking dish) https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1522101093500-LBQY7CQSHPYM4TDJGNHW/HW5Xwgv%2BQOedMVSwHSwtrg.jpg Miss D Cooks - Stuffed Shells with homemade red sauce Using your hands and your spoon, individually stuff each shell and carefully place them on the bed of sauce. This pan held 13 shells comfortably - I don't have many baking dishes! I am still stocking my kitchen! https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1522101199518-KJMJ19T7CYTA8QW082B4/V5fsM756TjeeqkQrrZDe%2Bg.jpg Miss D Cooks - Stuffed Shells with homemade red sauce Cover the shells with the sauce remaining. Cover the top of the sauced shells with he mozzarella and place in the oven. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1522101327969-PB56BYNKQF7YXFSFNQDQ/kYwlH47dQ3C52lHrYjR3Bw.jpg Miss D Cooks - Stuffed Shells with homemade red sauce Cook shells in the oven until the cheese is melted and the exposed shells are hard. Remove from the oven and reheat leftovers in your microwave. Garnish piece with chopped basil when it is being served! I had this funny thought. There are ladies, who think it is wise when just before the heat of the moment happens, say, well, "I could horizontal mambo, but we could have a baby....Would it be ok, (mumble mumble,if we had some baby.."...they run the risk, of dealing with Italian men (or lovers of pasta of every ilk) of them hearing "Would it be alright, if we had some gravy?"...Big risk to take, ladies who ask convenient questions only when it is convenient, because they'll always say yes they want some gravy and always, if you're the kinda woman who waits for this moment where they think this is the only moment they can get the answer they want...they'll always say no to baby...wink.mic drop. hoo ra, tomato sauce....no anchovy flavored ladies invited. https://www.missd.net/miss-d-cooks-recipe-of-the-week/2018/3/13/gorgonzola-and-arugula-pasta monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1520994301400-R43BT3Q5QU18AU7D2YGA/image-asset.jpeg Miss D Cooks - Gorgonzola and Arugula Pasta Ingredients 3-5 tbls of butter 2 cups of arugula red bell pepper 2 tbls of ground pepper 8 ox of goat cheese cut into 5-6 pats powdered garlic   https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1520994592006-9EULZ685KXSKVKW5Z6YK/image-asset.jpeg Miss D Cooks - Gorgonzola and Arugula Pasta Add the butter into your medium sauce pan. Melt the butter over medium heat and don't let turn to b butter. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1520994641370-QESIOZ10UH08VA9G0V3V/image-asset.jpeg Miss D Cooks - Gorgonzola and Arugula Pasta Take your gorgonzola into sm slivers and add to the melted butter stirring frequently https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1520994700188-E21A29PJ1TL29M9I6YUE/hFmjullDRDCv7cxsRMW7JQ.jpg Miss D Cooks - Gorgonzola and Arugula Pasta Cheese will take a moment to melt, but be patient and stir constantly so it doesn't burn. While sauce melts, bring your stockpot filled with water to a ferocious boil. Add an lb of pasta the boiling water. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1520994762841-GIOWPJ3TW56NYNNNZVPX/image-asset.jpeg Miss D Cooks - Gorgonzola and Arugula Pasta When sauce is melted remove from heat and put to the side while the pasta cooks. Taste and add powdered garlic and pepper according to your preferences. Drain the pasta, reserving some of the past water. Add the cheese sauce, the red pepper diced and the arugula, chopped to sm bite size pieces. Mix throughly and taste. Season additionally according to your preferences. https://www.missd.net/miss-d-cooks-recipe-of-the-week/2018/3/1/spiced-chicken-thighs-with-roasted-vegetables monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1519929447290-WXU1UG9PXTJTPBP4H1PD/image-asset.jpeg Miss D Cooks - Spiced chicken thighs with roasted vegetables IN-gredients 3-5 chicken thighs 2 tsp of paprika tsp of crushed red pepper 2 tsp of sea salt chyrstals tsp of ground black pepper potatoes- either 9-11 fingerling potatoes or 3 red potatoes 3 medium shallots 11-13 brussels sprouts sugar snap peas (apx cup) red bell pepper, cut into slices 2 tsp of diced rosemary 5 tbs of olive oil 2 tbs of cider vinegar 2 tsp of whole grain mustard 1 tsp of honey Plan of Attack https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1521062115943-OF8U3EFID36JEE5CYICV/YOlhOtHUQvObSkVTCpSpFA.jpg Miss D Cooks - Spiced chicken thighs with roasted vegetables Remove the skins from the chicken. Combine the paprika, red pepper, sea salt, pepper (and perhaps some cumin) and rub generously over the chicken pieces.Place them on a rimmed baking sheet. Dice the shallots with a medium hand, halve the Brussels sprouts, slice the red peppers into strips and then into smaller pieces, cut your potatoes into sm pieces so they cook at the same rate as the vegetables, Combine salt, olive oil, rosemary, and then add garlic...A Massive amount of garlic. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1521062315811-E4BBW0H4532RIL4DGHNO/AhpqGXo4S0mTpDjnLL8Rsw.jpg Miss D Cooks - Spiced chicken thighs with roasted vegetables Mix with your hands throughly so everything is coated. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1521062374712-2JHRYSSDNBPANAE9BJTJ/Wk20sr0dR9CukKM2nXUw3g.jpg Miss D Cooks - Spiced chicken thighs with roasted vegetables Arrange the vegetables around the chicken. Put in the oven for 15- 16 minutes. Remove at minute 17, turn vegetable over using your spatula, and then put back in the oven for char to happen on the vegetables and for the chicken to cook through. While chicken is cooking mix the cider vinegar, mustard, honey and (the recipe calls for parley but I used cilantro because this is what I had).... https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1521062647988-S3B2FIG1JRZFSFT1JZES/rBIA2Fs6QG2lb06EbiS4Pg.jpg Miss D Cooks - Spiced chicken thighs with roasted vegetables Remove from the login' oven and then drizzle the chicken with the sauce you just created. I recommend doubling the the sauce and doubling the rub...The only sadder than under seasoned chicken is unseasoned chicken....which thinks ii is seasoned. https://www.missd.net/miss-d-cooks-recipe-of-the-week/2018/3/5/homemade-meat-and-cheese-ravioli monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1520302935975-OXMZSCSBPVWF12XNNEYR/IMG_5089.jpg Miss D Cooks - Homemade Meat and cheese ravioli Ingredients Filling: lb of lean ground beef 0.5 cups of grated parmesan 0.6 (or so) cups of ricotta 2 tbls of butter medium Spanish onion 3-5 gloves of garlic tbls of onion powder tbls of powdered garlic 0.5 tsp of cinnamon 0.5 tsp of nutmeg spring of Rosemary Dough 2 cups of flour 2 eggs garlic and salt (according to your taste)   Plan of Attack Prepare the dough: Arrange the flour (And additional flavorings)in a pile on your countertop or prep surface. Put the eggs into the mound and using your hands, fold the flour into the pile and knead until the mixture is the consistency of bread dough. If it sticks to your hands, add more flour. Put the ball of dough in a ziplock baggie (or covered dish) and put to the side. Making the Filling: Dice the onions and garlic. Put the butter and little bit of olive oil into a medium skillet and turn on the medium heat. Add the onions and garlic to the skillet.   https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1520370510400-8729N7E4IXPJRK3DOVIY/IMG_5075.jpg Miss D Cooks - Homemade Meat and cheese ravioli Cook until the onions are clear, being careful not to burn the garlic. *I added rosemary during this step, but you could also add when you add the meat...*   https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1520370582446-4POGR0K8A8NOEH31AE61/IMG_5077.jpg Miss D Cooks - Homemade Meat and cheese ravioli Add the meat to the skillet. Using whatever utensil makes sense in your kitchen, the stir the beef so it is evenly distributed and cooks evenly. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1520370646924-AC0X63CYPRR0ZZZJVE49/IMG_5078.jpg Miss D Cooks - Homemade Meat and cheese ravioli When beef is cooked through, add the onion powder, cinnamon, nutmeg, powdered garlic, salt and ground pepper. Mix throughly and taste. Add more of everything you think you should after tasting the meat. Add the shredded parmesan and the ricotta. Turn off the heat and mix throughly. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1520370752741-EGP8Y7LDMPPF4BRJ9CHF/IMG_5079.jpg Miss D Cooks - Homemade Meat and cheese ravioli Mix the mixture together, and add more cheese according to your palate. *In this photo, I have just added more parmesan*. Let the mxiture cool. It should be the consistency necessary to form sm balls and maintain its shape. While the meat filling is cooling, prepare your dough. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1520370861493-N2P9UDDWEVPGLMG37WXA/IMG_5082.jpg Miss D Cooks - Homemade Meat and cheese ravioli I used the hand crank pasta machine I bought after my ravioli class training, and it worked well, despite my counter top lip not having the exact space ideal for clamping on. If you are using a hand crank machine: Put your dough in two balls. Be very generous with flouring the dough so it is not sticky. Run each ball through the machine starting at the highest setting and then running through the settings which made sense. I ran my dough through 3 times on 7, 3 times on 6 and 3 times on 5. You should end with two ribbons of medium dough. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1520371047440-7IVSEWQPPB95YDOEDZKP/IMG_5083.jpg Miss D Cooks - Homemade Meat and cheese ravioli In this iteration of this recipe I was making massive ravioli, but if you were interested in making medium/sm ravioli you would run the dough through more times to get it thinner. Using your hands, take spoonfuls of meat/cheese filling, and form into sm balls. Place the balls equal distance on ribbon of dough closest to you, being careful to ensure there is sufficient space between each meat mixture. (see photo below)   https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1520371180973-1TXR5WUYLWW1FP41MQUC/IMG_5084.jpg Miss D Cooks - Homemade Meat and cheese ravioli Take the additional sheet of ravioli/pasta dough and place it on top of the strip with the meat. Press down the dough around the meat mixture, making secure pockets. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1520371264966-PWMTMFWM1VYOCEG1R4RC/IMG_5085.jpg Miss D Cooks - Homemade Meat and cheese ravioli Using your sharp paring knife, make each ravioli into a square shape, taking care to leave sufficient space for each ravioli to have the meat sealed in. When the ravioli have been assembled, using your fork to press the edges of each ravioli to seal in the meat.   https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1520371393750-RXSIG8A20W8XALIIVOLK/IMG_5086.jpg Miss D Cooks - Homemade Meat and cheese ravioli Add the ravioli, in batches, to your pot of boiling water. Initially they'll sink, and when they float to the top they're done cooking! https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1520371455423-33IKBQN4NY2M5BTOUF8J/IMG_5087.jpg Miss D Cooks - Homemade Meat and cheese ravioli The ravioli in this recipe will be very hearty and cooked perfectly when they're a clean al dente. Serve, covered in sauce and with grated parmesan on top. *My comments: When I make this again I plan on adding more Rosemary and perhaps a little bit of oregano. I would say the dough would have benefited from some salt. If I could afford it I would have added pecorino Romano, but I satisfied myself with parmesan on top. This recipe produced 6 massive ravioli, and I would probably tun the dough through more times to stretch the dough. I froze the remaining filling - I had a considerable amount left. I platoon making again, with the adjustments I just talked about. I don't have a food processor currently, so I could see how food processing my filling would make a smooth, as opposed to rustic, texture to the meat. * Alternative cheese filling: cup of ricotta, tsp of sea salt (ground), 0.5 tsp of crushed black pepper, 0.5 cup of parmesan (finely grated) and powdered garlic (to your taste). Mix thoroughly.   https://www.missd.net/miss-d-cooks-recipe-of-the-week/2018/2/18/sweet-and-salty-salmon monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1518979041047-QM8UVSI1QMORVWQLGBZR/TPjxNRt4TS%2BT3iKuAReoRQ.jpg Miss D Cooks - Sweet and Salty Salmon https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1518977212542-EWY5QX7QBY0HX4PM8AVU/fullsizeoutput_bcf.jpeg Miss D Cooks - Sweet and Salty Salmon Ingredients Salmon fillet (mine was about a lb) 2 cloves of garlic 0.25 cup of honey 0.25 cup of soy sauce 2 tbls of ketchup (yeah, ketchup) Plan of Attack Preheat the oven to 350 degrees https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1518977411977-S207VN8DW00S80AK2XDC/f3Vr7ywBTdSh9drkHBWZRQ.jpg Miss D Cooks - Sweet and Salty Salmon Put Honey, ketchup and soy sauce in a bowl. Dice the garlic and add to the marinade. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1518977481315-K7CTI43IA36OAKGWW4JC/Lx3uF%25TCR9qey7bajpIJaA.jpg Miss D Cooks - Sweet and Salty Salmon Pour the marinade over the salmon steak. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1518977529290-1SDCLJNDUXKXH8Q8P4BR/FUADLlFJR92olaBE%2BDVJxQ.jpg Miss D Cooks - Sweet and Salty Salmon Flip the salmon over so the skin side is up while marinading. After evenly coated, place the pan (with Salmon again skin side down) in the preheated oven. *Original recipe called for this salmon to be cooked in a grill basket over a grill, but I adapted the recipe to accommodate the fact is was snowing outside when I was cooking this) https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1518977661196-JTBPSMXJLD64FO5AE5D3/fullsizeoutput_bcd.jpeg Miss D Cooks - Sweet and Salty Salmon Remove from oven, and ENJOY! *Serving suggestion : With Ginger cucumber salad (recipe follows) This recipe was form the NY Times recipe blast, and it called for pickling ginger and serving it on top of the Salmon. I would heading forward be interested in attempting this additional step. *Pickled Ginger: Combine 0.25 cups of fish sauce, 1.5 rice wine vinegar, tsp of sugar and 0.25 cups of peeled and grated ginger to a container, and taking care to cover the ginger with liquid, refrigerate for at least a day before serving. https://www.missd.net/miss-d-cooks-recipe-of-the-week/2018/2/18/spicy-cucumber-salad monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1518977943931-5B1QEPC9R3HMM961U5VY/fullsizeoutput_bc3.jpeg Miss D Cooks - Spicy Cucumber Salad Ingredeints An English cucumber (you can spot them because they're the cucumbers in the produce aisle smoking pipes, dressed like Sherlock Homes, who are usually eating scones) Cup of Rice Wine Vinegar 0.25 cup of sugar tbls of sea salt 0.5 tsp of togarashi (or crushed red pepper) 1.5 diced/grated ginger Plan of Attack https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1518978671604-4ZPX9BAONE6U0MIP33C6/yyu57KhVSKahEId%2BCxAW1g.jpg Miss D Cooks - Spicy Cucumber Salad Add rice vinegar to a sm/medium saucepan. Bring the vinegar to a boil. When it is boiling add sugar, salt, ginger and spice factor. Stire frequently over medium the mixture. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1518978766608-U2SZDJKF3X1E9QIIP2OV/R%2B6VEA7yQ%25ejIfbyH4z8%2Bw.jpg Miss D Cooks - Spicy Cucumber Salad When mixture is completely integrated, remove it from the heat and allow it to cool to room temperature. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1518978812597-47H6XOZOHQKW98YJP1BS/rfSYW8UnRxCcoKkBapfpAQ.jpg Miss D Cooks - Spicy Cucumber Salad Slice the cucumber into thin coins. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1518978853708-GNO1U3V716AJUURWHUO4/O51sYjgrR5mHoN8KDXCrJw.jpg Miss D Cooks - Spicy Cucumber Salad Layer them in the bottom of a glass bottomed dish (or another type of nonreactive dish). When the vinegar mixture has cooled, pour it over the cucumbers and refrigerate for at least an hour. *The colder the vinegar mixture when it goes in the dish, the crunchier the cucumbers will be when they're served* I have learned this the hard way...I should've consulted "pickles for dummies who might be more interested in their throwback hiphop which is playing when they make their cucumber salad than the crunch factor"...I tried but it was checked out of my library.... https://www.missd.net/miss-d-cooks-recipe-of-the-week/2018/2/7/caccio-y-pepe monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1518054374180-1584MWS8H1ZNLKG6FYCW/image-asset.jpeg Miss D Cooks - Caccio y pepe Ingredients lb of thin pasta (I used thin linguine) wedge of parmesan wedge of another cheese (every recipe calls for another cheese- I have seen pecorino Romano, pecorino, parmesan reggiano)...etc...my grocery store had Romano, so this what I used 2 tbls of crushed pepper sea salt (to taste) A taste of my childhood I have always craved...so I made it!   https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1518210173704-5EXD8XVRDTOT5P6ZXKML/fullsizeoutput_aec.jpeg Miss D Cooks - Caccio y pepe Shred a cup of parmesan (Some recipes call for using prepackaged parmesan crumbles, but I chose shredding the cheese by hand https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1518210212503-J0SZDJLO5G1ROZZZ1GYH/fullsizeoutput_ae8.jpeg Miss D Cooks - Caccio y pepe Put the parmesan in your mixing bowl. Shred 1.5 cups of an additional cheese, which should be pecorino, pecorino Romano, Parmesan reggiano, etc...I used Romano because my grocery store did not have other options. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1518210342863-5SHEROH7RDPMWQY06ZIP/image-asset.jpeg Miss D Cooks - Caccio y pepe Measure your generous tablespoon of ground pepper, and add to the cheese. Mix everything together thoroughly. Add tbls of olive oil to the mixture. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1518210410898-CNT0BRHRAV7Q0N9AH9O4/fullsizeoutput_af4.jpeg Miss D Cooks - Caccio y pepe Using your wood spoon, mix everything and crush the cheese. The recipe I used called for making everything into a paste, but I think perhaps I crushed everything a little bit too much. Heading forward I would not mix until it became an actual paste. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1518210633721-043QCJWTC56U846O01H5/fullsizeoutput_aea.jpeg Miss D Cooks - Caccio y pepe Add an lb of spaghetti, linguini or thin linguine to a pot of salted boiling water. When the pasta is ardent drain and immediately add the pasta to the mixing bowl. Mix thoroughly so the pasta is covered entirely. The cheese melts into a coating which covers all pasta. Add salt and reserved pasta water according to your preferences. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1518210668867-LS14WXHPTMI3J5TNR80Q/fullsizeoutput_ae3.jpeg Miss D Cooks - Caccio y pepe Clean the spoon and I won't judge ya if ya lick it with your mouth...Serve pasta hot and cover with parmesan cheese. Published at 5:06 https://www.missd.net/miss-d-cooks-recipe-of-the-week/2018/2/5/masoor-dal-spice-red-lentils monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1517846724861-WXQNZP18UMPVQYSP9I4G/image-asset.jpeg Miss D Cooks - Masoor Dal (Spice Red Lentils) I don't what this says about me, but after I took this lentil smile face photo, I could honestly hear my friend Bernie Spirk asking if the curtains match the drapes....of course would, if this was hair and not scallions....Of course I didn't actually hear him, I was just saying this would be his reaction...I collect only the classiest man friends....   Ingredients medium sweet potato 2-3 cloves of garlic tsp of ground ginger (I used ginger root because I had it on hand) 2 tsp of tumeric 2 tsp of coriander 2 tsp of cumin medium hot pepper (they call for birds eye or Thai chili but in my grocery story I could only find jalapeño) tomatoes (original recipe calls for can of chopped tomatoes but I used 2 Roman tomatoes from the produce aisle instead) cup of red lentils medium onion (I chopped a Spanish onion and leftover scallions I had on hand) 2 tbls of oil (recipe called for vegetable oil but I used a combination of olive oil and a pat of butter) https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1517847085441-LDCLQ8Y81XT6VKQCQYPE/Jmu68aVsR7mvS3xKwA62Eg.jpg Miss D Cooks - Masoor Dal (Spice Red Lentils) Dice the Onions and add to the medium skillet with the oil and cook until clear. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1517847158590-HLCDCZ3NTBD81G8042F1/image-asset.jpeg Miss D Cooks - Masoor Dal (Spice Red Lentils) Clean and dice the sweet potato, and add into the skillet with the onions. Cook until soft *The original recipe calls for the sweet potatoes to cook down so much, they don't retain their texture, and instead add to the lentils their bright color and sweetness. I was hungry, so I cooked until they were cooked through but not without texture. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1517847386432-G6U2ZXLJUZGRD6124P87/4oxguAxbTnibYq%2BywwUmZQ.jpg Miss D Cooks - Masoor Dal (Spice Red Lentils) This photo is of the consistency the potatoes were when I added the next ingredients https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1517847687548-JJPKTTCGAHH5AWWDR6WI/tvFJG62bTwWselKJsdUnFQ.jpg Miss D Cooks - Masoor Dal (Spice Red Lentils) Add the lentils on top, stirring so all the lentils are coated with oil https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1517847744636-ASKJXT17AG09STDTG8VW/vyNgnw3YTI%2BpiKowBVjXWw.jpg Miss D Cooks - Masoor Dal (Spice Red Lentils) Add garlic, spices, tomatoes. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1517847843198-EXV84UUUW7W5HANYLS9D/cIlVIKqbRlCDg31F2kxFwg.jpg Miss D Cooks - Masoor Dal (Spice Red Lentils) Mix thoroughly and then add 3- 5 cups of water on medium high heat. and 3-5 cups of water (I don't have a cover for the medium skillet I was using so I ended up adding about 6 cups of water but if it were covered it would keep more moisture before evaporating) https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1517847922438-SUSVK6RCFXC4M1QD2QWO/yH7y217eQFWrrj2gfwOGVg.jpg Miss D Cooks - Masoor Dal (Spice Red Lentils) Cook until lentils are completely done and the additional liquid is cooked off! https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1517847978336-QEXI4H6IXY05TA12MWTQ/zCeetXE9TWyfL4tb%25GaOsQ.jpg Miss D Cooks - Masoor Dal (Spice Red Lentils) Garnish with Cilantro! Enjoy hot, as dinner or as a side with baked cilantro salmon! *I did not add the coconut slivers which were recommended as part of the recipe, but adding them towards the end would probably be awesome as well. *As an additional protein, I think you could also add sausage coins (chicken or traditional pork) for a hearty offering! 'Tis the season for comfort food, and this was quick, easy and flavorful! https://www.missd.net/miss-d-cooks-recipe-of-the-week/2018/1/24/love-according-to-my-very-good-source-brings-carrots monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1516848333599-MSLV00BIPKTM1APUMFQC/p2DhRDMRTM%2BG0vxHgo6JjA.jpg Miss D Cooks - Rosemary honied carrots 6-9 medium carrots sprig of rosemary 2 tbls of butter 3 tbls of honey 3 tbls of brown sugar salt and pepper (taste) Plan of Attack Clean, peel and slice carrots, Place carrots in a medium sauce pan and cover with water. Add salt and bring to a boil.   https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1516848532945-TMTGSU2OB5T1XMDDAQLA/fHAbcwcXQAqJntBXX5qG6g.jpg Miss D Cooks - Rosemary honied carrots Bring carrots a boil, watching carefully so as not to overcook https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1516848610028-1LADMEM9TECWIGAMCZE3/image-asset.jpeg Miss D Cooks - Rosemary honied carrots Melt butter over medium heat in medium skillet. When butter is liquid, add honey, brown sugar and rosemary sprig, and then stir frequently. Now you have to watch carefully to get sugar based sauces down pat...but ya got it in ya! https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1516848840794-2AHG8193WSH8CPYQ79EG/IMG_4787.JPG Miss D Cooks - Rosemary honied carrots When sauce has been completely integrated (it should be the consistency of syrup), turn off heat and put aside. When carrots have completely cooked, strain them and then in the serving bowl, pour sugar mixture over them, mixing frequently. https://www.missd.net/miss-d-cooks-recipe-of-the-week/2018/1/24/crunchy-potato-explosions-elegant-explosions monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1516847243683-SZ1K6OT5D5JCMWHK2H4N/vjacYmYqS%2BO4VS7XvEYFDg.jpg Miss D Cooks - Crunchy Potato EXPLOSIONS (elegant explosions) 5-6 Medium Potatoes (I had 7, but in my dish I could fit in 5) 3-5 tbls of butter 0.5 cup of finely shredded horseradish cheddar cheese parmesan cheese (grated as needed) 2 shallots salt and pepper (to taste) powdered garlic Plan of Attack Preheat oven to 370 Melt 2 tbls of butter and powdered garlic on medium heat (or in the microwave for 30 seconds)     https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1516847483994-PLHEFVV54FD3QGYWA2HN/fVthzjW5QMGEeUVK%2BGgpGQ.jpg Miss D Cooks - Crunchy Potato EXPLOSIONS (elegant explosions) Clean and thinly slice the potatoes around the their circumference (see example). Pour some of this mixture into your baking dish so it coats the bottom of the baking dish. Place the potatoes (As many as can be put in) in your baking dish https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1516847562555-EQPI9CRD6DYD55N42EOX/image-asset.jpeg Miss D Cooks - Crunchy Potato EXPLOSIONS (elegant explosions) https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1516847651535-328G3NMINUOSWDUGOYVP/NivnAG5TSQ6M%25JTYifrtXg.jpg Miss D Cooks - Crunchy Potato EXPLOSIONS (elegant explosions) Dice the shallots and individually place in between the slices of potato. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1516847703191-90WMFG1DBA6W9I4RE8KI/image-asset.jpeg Miss D Cooks - Crunchy Potato EXPLOSIONS (elegant explosions) Melt the remaining butter, oil, garlic powder, and salt and pepper (to taste). Pour over the potatoes in the baking dish being careful to coat everything abundantly. Put the baking dish into the oven for 60 minutes https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1516847856912-BIQKJX58VXE3ZWUP0TYS/1U5N%2B10RSeqwdpkzsoAw5g.jpg Miss D Cooks - Crunchy Potato EXPLOSIONS (elegant explosions) Pour horseradish cheddar over the potatoes and then add parmesan on top. Put in the oven for 30 minutes, checking often to ensure there are no unfavorably charred pieces. Remove and serve hot, wearing something sweet...unless you're cooking for your parents (which I was)...in this case wear something you would wear to mass...and lipstick. https://www.missd.net/miss-d-cooks-recipe-of-the-week/2018/1/13/apple-and-sage-baked-pork-chops monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1515891700891-N24SQVYM7W2R51J7DK7Y/fullsizeoutput_a3e.jpeg Miss D Cooks - Apple and Sage Baked Pork Chops ingredients 2-3 medium Apples pkg pf sage leaves 2 medium prod chops (trimmed- no bones) 0.25 cup of butter (you won't use the whole thing, but have on hand) garlic (2-3 cloves) salt pepper https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1516036224158-ISKEJO9QJI8DB31KDEKX/image-asset.jpeg Miss D Cooks - Apple and Sage Baked Pork Chops Choose Pork Chops at the Grocery Store with no bones and with relatively very little fat https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1516036301498-2LSY4XV43TKUBC22L5U3/image-asset.jpeg Miss D Cooks - Apple and Sage Baked Pork Chops Season the pork chops on both sides with ground pepper and seasalt https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1516036399094-CFF1OGCGB9FEAHJGQGQL/SuCQfvUKTVy9KufHoOX%2Bvg.jpg Miss D Cooks - Apple and Sage Baked Pork Chops Put a generous pat of butter in a medium nonstick skillet and add in the porkchops https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1516036458073-SCGP6L2EX9TAI50RV055/zlycFoBJTgaT6h3yr4IXrw.jpg Miss D Cooks - Apple and Sage Baked Pork Chops Brown on both sides and add to glass baking dish. Put them in the oven with a piece of foil on top. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1516036526674-WROLBORTJ074D1X09JCS/7cfPMq8AQWeE6ByQIamptQ.jpg Miss D Cooks - Apple and Sage Baked Pork Chops While the pork chops are cooking, peel and dice the garlic and slice the apple into very thin slices. Try and use very firm apples so so they hold up to cooking https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1516036634294-G8ECRQ4SX06CFPWYTPR4/image-asset.jpeg Miss D Cooks - Apple and Sage Baked Pork Chops Add the apples, 6-9 sage leaves, garlic and another generous pat of butter into the skillet and cook on medium heat, stirring so both sides of the apples slices get cooked. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1516036732729-L89V02V09DRV81EGGZPE/d0aU2Ql5Q9%2BBJ1HmNhNkAg.jpg Miss D Cooks - Apple and Sage Baked Pork Chops Cook until apples are toasted on both sides and then take the glass baking dish with the pork chops from the oven and pour apple mixture over the pork chops. Put the dish in the oven and cook for 13-16 minutes or until the pork is completely cooked through. Serve hot. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1516036873134-FWCS6BCLYF0PNO7NCQLU/YC3i5VFsSjuxM2NBg3vtvg.jpg Miss D Cooks - Apple and Sage Baked Pork Chops Suggested Serving: with quinoa and garnished with sage leaves. https://www.missd.net/miss-d-cooks-recipe-of-the-week/2018/1/12/handmade-ricotta-ravioli-with-sage-butter-sauce-the-key-word-is-homemade-what monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1515798687694-KN4P99NNG68UD7S8WKFJ/%25ouD2blcSwytkeoY00HZNQ.jpg Miss D Cooks - Handmade Ricotta Ravioli with Sage butter Sauce (the key word is HOMEMADE_ WHAT!?!) Ingredients Dough: 1.5 cup of flour 2 eggs 2 tbls of water salt garlic (powdered to taste) Filling Filling Variation - Easy Ricotta Egg nutmeg or cinnamon (sm amount) or both lemon juice *To make combine ingredients and put aside until it is needed to be used as filling Filling Variation - Hard (Make your own Ricotta) Quart of whole milk 2/3 cup of heavy cream 0.5 tsp of salt lemon juice Bring milk and cream to a boil and then add salt. Stir frequently t prevent scorching and then add lemon juice. Then cook for an additional 2 minutes... Pur mixture into a cheesecloth lined sieve and let cool, while liquid drains for about 60 minutes. Put cheese in fridge and cool until needed as filling. *If ya try this, lemme know because we didn't make ricotta in my ravioli making class, so I am just quoting the recipe which was posted at the exit of class. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1515801155602-0HTLAEVCMIV3GDTONZNQ/5707dL2pRlKQWofdVqXM7A.jpg Miss D Cooks - Handmade Ricotta Ravioli with Sage butter Sauce (the key word is HOMEMADE_ WHAT!?!) Put flour ingredients in mixing bowl. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1515801219074-OC68XU525OK2Z09EMA7E/O9xCl%2BPBTwOGq2u6qewjfA.jpg Miss D Cooks - Handmade Ricotta Ravioli with Sage butter Sauce (the key word is HOMEMADE_ WHAT!?!) Add your egg(s). Mix with your son and then your hands. Mold into dough and let rest for 30 minutes. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1515801316646-HXPTZ74B3G0HYYQV84X4/yecyOveIQSGn8cIpljisqg.jpg Miss D Cooks - Handmade Ricotta Ravioli with Sage butter Sauce (the key word is HOMEMADE_ WHAT!?!) Knead the dough, after it has rested, with the heel of your hand until it is the width of the hand crack pasta maker. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1515801604371-DXVSEL85X769220WKKLR/hktvHCKtTnCXTbO%25lAE0dw.jpg Miss D Cooks - Handmade Ricotta Ravioli with Sage butter Sauce (the key word is HOMEMADE_ WHAT!?!) . Feed into the pasta maker, immediately and then add, as needed, according to the settings of your pasta maker. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1515801723960-KZ1J3J3UHOITTPBFVNBX/K2dpi%25OCThGoE%2BC0t65wkA.jpg Miss D Cooks - Handmade Ricotta Ravioli with Sage butter Sauce (the key word is HOMEMADE_ WHAT!?!) Put through the pasta maker until it is the consistency of a workable sheet. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1515801804589-LJ8YZYXOAJ3CQS8A01O6/zEVRbPcbQQKJuoRLdiU07w.jpg Miss D Cooks - Handmade Ricotta Ravioli with Sage butter Sauce (the key word is HOMEMADE_ WHAT!?!) Lay the sheet on a floured workable surface https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1515801858073-X982ZMPJSUJCTKO23ETO/jqKx4J7XT3myf0MPPgNxeg.jpg Miss D Cooks - Handmade Ricotta Ravioli with Sage butter Sauce (the key word is HOMEMADE_ WHAT!?!) Fold the dough over, so there is your own demarcated space where the filling should go. On the filling side, spoon appropriate amounts of ricotta mixture onto the sheet with foresight about how they will become ravioli. Space them so there is room for the raviolli to be pressed into raviolis (incidentally, ravioli and raviolis, are not recognized as words by spell check. They sell them in Walmart so the Italian villainafiers (which is also a word) should just take a kneee with their egos. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1515802069041-PQRIFXRAM3YXZ1XB6BCW/%2BVxtS3pISKqaOEHZoSZgcA.jpg Miss D Cooks - Handmade Ricotta Ravioli with Sage butter Sauce (the key word is HOMEMADE_ WHAT!?!) Fold the dough over so the filling make little mounds. Using your Ravioli cookie cutter, make individualized raviolis. Use your hand press around the filling of each, making individual raviolis. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1515802258530-6ZJU2SQW4ULIHDD4K3OV/FMoU50yqTTm58kkcGSuglw.jpg Miss D Cooks - Handmade Ricotta Ravioli with Sage butter Sauce (the key word is HOMEMADE_ WHAT!?!) Take your floured raviolis to a salted pot of boiling water. Put them in and when they rise to the top they're al dente...or as the Italian in my soul says -"DONE!" Serving suggestion: Serve covered in butter. sage and lemon sauce which is provided very easily by adding browned butter and sage to lemon juice. Or with red sauce...whatever is your pleasure... https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1515802473496-L0ERM3BFVZ6RXQHPDOYB/nBsvKL8pTVeCa50VURk3Iw.jpg Miss D Cooks - Handmade Ricotta Ravioli with Sage butter Sauce (the key word is HOMEMADE_ WHAT!?!) Sage and butter sauce: Add 2 sticks of butter (apx cup of butter) to a medium saucepan over medium heat. Add 6-9 sage leaves and bring to a boil. Just before serving squeeze the juice from a lemon into the mixture. Spoon the butter sauce over the ravioli and top with grated parmesan. My Comments: I am loving pasta making..I actually took an actual class to learn about ravioli making and this group of photos was taken in class. I have been perusing Amazone Prime and asking my cook/chef friends about the best possible pasta maker for the money, to make impossibly good pasta awesomeness! This sauce I just described is not exactly health food, but I would totally serve this ravioli with Kay Cessaro's special sauce (recipe featured in earlier posts)   https://www.missd.net/miss-d-cooks-recipe-of-the-week/2018/1/9/healthy-quiche-with-no-crust monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1515513304514-692O8SY7KWWU5EA1OIAS/IMG_4671.jpg Miss D Cooks - Healthy Quiche (with no crust) Ingredients 6 eggs red pepper orange pepper sm head of broccoli olive oil link of chicken sausage (I used garlic herb) milk 2-3 tbls cheddar cheese blend, shredded salt and pepper powdered garlic (sm amount) *Optional: red pepper pesto sm shallot Plan of Attack Preheat the oven to 350 Degrees https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1515513538008-CLO898WB1QUE340TJT8L/fullsizeoutput_9e5.jpeg Miss D Cooks - Healthy Quiche (with no crust) Clean 0.5 of each of the peppers and take 5-6 florets of broccoli off the broccoli crown https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1515513599708-UF44JJ54NR1NBX2HD2TB/fullsizeoutput_9e6.jpeg Miss D Cooks - Healthy Quiche (with no crust) Dice the vegetables and cut the sausage into sm pieces. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1515513663554-IYU4IQGECS607R0F5BIP/IMG_4665.jpg Miss D Cooks - Healthy Quiche (with no crust) Add some of the olive oil to medium skillet and then add the chicken sausage pieces. This variety of chicken sausage is precooked, but I was interested in cooking them to get them to have the traditional crunch you would have with Italian Sausage. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1515513788461-887JILOAJO8E2BWTGIJ5/IMG_4666.jpg Miss D Cooks - Healthy Quiche (with no crust) When sausage has acquired the savory crunchiness, add the vegetables and the remaining olive oil to the skillet. Cook on medium heat until the vegetables are cooked through. Put the mixture to the side to cool. If you're adding additional seasonings (I added red pepper pesto), add them toward the end of the cooking of the vegetables and sausage. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1515513875290-9X920WLX6TDOFG32JGJH/IMG_4668.jpg Miss D Cooks - Healthy Quiche (with no crust) Add the eggs, milk and sm amount of salt and pepper to a bowl and whisk, as you would with scrambled eggs. Coat your glass baking dish with nonstick cooking spray or indulge, and put.butter (sm amount) on a paper towel and rub the inside of the dish. I had a 9x9 square dish in my Air Bnb, but using a traditional quiche dish would be pretty. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1515514043510-9Z35QC79JKYFCXB2AXHR/IMG_4667.jpg Miss D Cooks - Healthy Quiche (with no crust) Pour the cooled vegetable and sausage mixture into your baking dish. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1515514105904-31Z66V3HD2QU5WE8LHKA/IMG_4669.jpg Miss D Cooks - Healthy Quiche (with no crust) Pour some of the egg mixture on top of the vegetables and sausage. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1515514162513-EWHRA70TU2QCOWF131XK/IMG_4670.jpg Miss D Cooks - Healthy Quiche (with no crust) Cover the mixture with shredded cheese. I opted to use pre-shreded Mexican cheese blend I had in my fridge, but use whatever speaks to ya. In the recipe I read online it called for American cheese, so do whatever works! Then add the remaining eggs on top of the cheese, evenly distributing them over the surface. Put in the oven for 11-13 minutes (more depending on your baking dish and oven). Enjoy! My comments: delicious! I made the mistake of covering mine when it was still hot so the leftovers were not as crispy as I would have wanted. Heading forward when I make again, because I am gonna make it again, I would put cheese on the top of the quiche and leave it in the oven for a little bit more time. I got this recipe idea from the internet but adjusted to fit my palate and what I know about baking eggs. Yummy yum yum! https://www.missd.net/miss-d-cooks-recipe-of-the-week/2017/12/30/penne-vodka-with-chicken monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1514680001887-0F4KL1HK8T2WRQG2X0TZ/IMG_4600.jpg Miss D Cooks - Penne Vodka with Chicken Yum...drink up and cheers my dedication to my sauce which took over an hour Ingredients Cup of voka 2 30 oz cans of crushed tomatoes medium onion 3-5 cloves of garlic 0.5 cups of butter pint of heavy cream Plan of Attack   https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1514680128520-DKV9TI41VL4TF2DT59JB/IMG_4601.jpg Miss D Cooks - Penne Vodka with Chicken Dice onions and garlic https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1514680164153-FCSZO63JDZMMEGO3EO28/IMG_4603.jpg Miss D Cooks - Penne Vodka with Chicken Add onions, butter and garlic to a medium saucepan https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1514680205481-0AOTVR7RY28VHXIKWR63/IMG_4604.jpg Miss D Cooks - Penne Vodka with Chicken Cook onions until they are clear and cooked (9-11 minutes). Remember not to miss stirring the ingredients so everything get cooked evenly. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1514680277895-QGQHFUEOTLOLRDMNQB92/IMG_4605.jpg Miss D Cooks - Penne Vodka with Chicken Add the vodka to the butter, onions and garlic. Cook for approximately 30 minutes. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1514680337524-GXALEWS0H6WJ6J1QRCQT/IMG_4606.jpg Miss D Cooks - Penne Vodka with Chicken Open and add crushed tomatoes... https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1514680376385-37M3JHDYL43CPJ6HVJEH/IMG_4607.jpg Miss D Cooks - Penne Vodka with Chicken Get sauced while making sauce...and magic smiley faces magically appear in your pan! Stir contents and cook tomatoes for 30 minutes. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1514680430754-EGBPSGXLN432HAJGV6CT/image-asset.jpeg Miss D Cooks - Penne Vodka with Chicken Add cream to sauce (testing to make sure the sauce is not so hot it'll curdle) https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1514680467823-XFU10I2REWMKV6I9KJWO/IMG_4611.jpg Miss D Cooks - Penne Vodka with Chicken Cook for 30 minutes until the sauce is integrated and throughly mixed. If it bubbles like the princess bride ooze, the heat is too high. MEDIUM HEAT GENTE! https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1514680586868-HGYNMU2BSVTPXYG2I9F4/IMG_4612.jpg Miss D Cooks - Penne Vodka with Chicken While the sauce is cooking, cook a medium box of penne (tricolor pictured) and poach 2 chicken breasts in chicken stock in a sm covered saucepan. Shred the cooked chicken and put on top of drained/cooked pasta. Pour some of the sauce generously into the pot with the penne and chicken. Mix thoroughly. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1514680685258-FECW39ACZ97NTXS5TOMA/image-asset.jpeg Miss D Cooks - Penne Vodka with Chicken Serve hot, smiling and sauced.   My comments: If you're planning on adding salt to the sauce, don't salt the pasta. Additional use for the vodka sauce: VODKA SAUCE PIZZA! WHAT WHAT! I simply prepared the crust according directions, brushed it with olive oil, liberally sprinkled it with powdered garlic, generously covered the crust with my leftover vodka sauce, and covered with sauce with slices of mozzarella. YUM! I gave some to my Dad and he was over the moon about it! https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1515513020577-FIEEEWVK1K7DBD4YAV93/MvfPHwq1QuqXtdtxAWpTHA.jpg Miss D Cooks - Penne Vodka with Chicken https://www.missd.net/miss-d-cooks-recipe-of-the-week/2017/12/26/massive-pizza-sized-peanut-blossom-cookie monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1514316999748-3JA7DTWDNR4BWM52GHS9/qRAzzEdSRTCxttdTEubcEQ.jpg Miss D Cooks - Massive Pizza Sized Peanut Blossom Cookie! Ingredients Just under 2 cups of flour Peanut butter (0.5 cups) Butter (salted) (0.5 cups) dark sugar (0.5 cups) regular sugar (0.5 cups) tsp of baking soda sprinkling of sea salt massive Hershey kiss tsp of vanilla 2 tbls of milk an egg Plan of Attack Preheat the oven to 350 degrees https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1514335242562-CQ100Q0YUERJ6D1ZP56H/xovRDlFWTxGUegFfP1frLw.jpg Miss D Cooks - Massive Pizza Sized Peanut Blossom Cookie! Milk the flour, sugar, melted butter, egg, vanilla, baking soda and salt together. After they're mixed add the peanut butter and integrate all the ingredients into a very cohesive mixture. Put the mixture on a pizza pan (I bought this pan at the grocery store and doubled up, to give the best support. Press the dough to the sides of the pan so everything is coated evenly, and bakes at a consistent pace. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1514335657592-GQWDI1W2171THJ3O35IX/JImzaZeGRIKMfVzGj976uQ.jpg Miss D Cooks - Massive Pizza Sized Peanut Blossom Cookie! Look at your massive Hershey Kiss and admire how awesome it is. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1514335812043-M3AQYQONPDJR1NOKIEMB/B%2BOXHDWoTXy5jqIYDNAoiA.jpg Miss D Cooks - Massive Pizza Sized Peanut Blossom Cookie! Look at your massive Hershey kiss unwrapped and admire how awesome it is https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1514335979044-UIXPJ41OZN45PAF3PCI1/bS5%254GgqQQWWHK8z%25iVVdA.jpg Miss D Cooks - Massive Pizza Sized Peanut Blossom Cookie! Remove cookie pizza from the oven and allow to cool after 9- 13 minutes (depending on your oven). When it is sufficiently cooled, (but still hot) place your Hershey kiss in the middle. Be prepared for it to melt! Word to the wise and a lesson I learned- don't put it on before it is cooled! I place my Hershey kiss on when it was still very hot...intially it looked like this: https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1514336141915-FW4I5XCL07T5VEMDWIZE/qRAzzEdSRTCxttdTEubcEQ.jpg Miss D Cooks - Massive Pizza Sized Peanut Blossom Cookie! Then it started melting...hard core...so I put it on the fire escape https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1514336179995-1NX1BNLYOJGFAW9P8RPQ/ZZkZV18mS7CLB36zQtLktA.jpg Miss D Cooks - Massive Pizza Sized Peanut Blossom Cookie! It kept melting so then I took off the top, put it in the freezer, put the cookie in the fridge...and then the freezer...and prayed! I took both pieces from the freezer, very cold, and then I melted the bottom of the kiss with a lighter and put them together...It worked, and yet, on Christmas morning, there was much to be desired aesthetically..... https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1514336265468-E30SHOKZ8S4FDDF4BG3H/IMG_4561.jpg Miss D Cooks - Massive Pizza Sized Peanut Blossom Cookie! Let it be our holiday lesson... we give because we wanna, and then, the impossible happens! Massive Peanut Blossom- what what! https://www.missd.net/miss-d-cooks-recipe-of-the-week/2017/12/16/potato-leek-soup-with-bacon monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1513473618492-LXQXK8SR123NQHQ2BOBJ/IMG_4409.jpg Miss D Cooks - Potato Leek Soup with Bacon Ingredients 3 potatoes medium leek 3-5 cloves fo garlic 5 cups of chicken stock tbs of butter 0.5 cup of heavy cream 5 slices of bacon peppercorns (according to taste)     https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1513473982307-Y5ODMFGPAFAWAS6LCBAB/XWPIVVw6QrqSfqebIaJIBQ.jpg Miss D Cooks - Potato Leek Soup with Bacon Dice the strips of bacon. Add to the bottom of a stockport and render until crispy. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1513474055523-LWSHD58INCOG25PT8GFE/09aqCL1qRxuf3WNmrvmuFw.jpg Miss D Cooks - Potato Leek Soup with Bacon While the bacon is cooking, dice the leek and the garlic cloves. The core of the leek should be diced so it is in pieces. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1513474137196-JK3XT8TKM9TQ93IN1Z4G/IbybVmO1RtC%25HsL9TaPtUA.jpg Miss D Cooks - Potato Leek Soup with Bacon Add the garlic and leek into the stockpot with the bacon. Cook together until completely integrated and the leek pieces are clear. While they are cooking, rinse and clean the potatoes and dice them into bit sized pieces. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1513474250947-MC6DF32XVUSIQEY4E20L/image-asset.jpeg Miss D Cooks - Potato Leek Soup with Bacon Add the chicken stock, butter and potatoes to the stockpot. Turn off the heat and let it soak for an hour (or more). After soaking, turn on medium heat, cover and bring to a boil. Cook the mixture until the potatoes are cooked thoroughly. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1513474367842-4PYI1UL3MP1BN39WUX2C/IMG_4406.jpg Miss D Cooks - Potato Leek Soup with Bacon With a wood spoon, move 0.5 of the mixture to a blender and puree. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1513474419341-7J33MJHHNXGFT68EJVCS/IMG_4407.jpg Miss D Cooks - Potato Leek Soup with Bacon Take the pureed mixture and add it to the soup which was not added to the blender. Mix throughly. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1513474487546-NJ9M43CO5F5B7K2DFYPC/IMG_4408.jpg Miss D Cooks - Potato Leek Soup with Bacon Let the soup cool and then add the cream and frozen peas (bot optional). Turn on low heat until everything is integrated. *Serving suggestion: Top with grated horseradish cheddar. My Comments: This recipe was created by moi, because I found a bunch of good recipes online, but nothing which spoke exactly to what I was thinking about making. There are ways to make this soup healthier, but I am in a little bit a decadent holiday mood, so I went ahead and added cream, and then said, "What the hell, lemme add some frozen peas". oh, and butter... I would say, I used, instead of traditional chicken stock, Goya chicken seasoning chicken broth. I added another partial packet of chicken seasoning and though my low blood pressure self loves sodium, I think I could've stuck to the traditional equation of 2 packets to 3 cups of water. I should've taken into account the cooking off of the liquid, which of course, concentrated the flavor. I still think it was delicious. https://www.missd.net/miss-d-cooks-recipe-of-the-week/2017/12/15/cookies-and-cream-fudgebecause-everybody-loves-cookies monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1513384169557-ZRS031HA4NV72XN5FFSL/yBIYHM7nSEmZ5%25HinYJDQg.jpg Miss D Cooks - Cookies and Cream Fudge...because everybody loves cookies Ingredients Oreo cookies white chocolate chips can of condensed and sweetened milk 2- tbls of butter tsp of ground sea salt vanilla (tsp) Plan of Attack   https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1513384319329-IYG4H9TK73969VH5W1H8/bjrA15KfReCMkJsotOejFw.jpg Miss D Cooks - Cookies and Cream Fudge...because everybody loves cookies Take 22-25 Sandwich cookies and with your butter knife, scrape the frosting inside into another container. (if ya add 26, nobody is gonna complain!) Put the cookies into a ziplock baggie. Using your hands (or a rolling pin) crush the Oreos into a mixture of crumbs and bite size pieces. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1513384519487-RGMDTKE5GVXZC098L8T2/TOdjgVbvRQegDmpZsy7wqg.jpg Miss D Cooks - Cookies and Cream Fudge...because everybody loves cookies Line a 9x9 baking dish with wax paper (or parchment paper). Using a measured hand cover the bottom of the pan with crushed cookies, being careful to reserve a serious portion to mix into the fudge. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1513384637398-D2CRWJ2EC6T0J4IRJXZE/vJP4ZelmTNeA3vLRx3Bn6g.jpg Miss D Cooks - Cookies and Cream Fudge...because everybody loves cookies Add the an of condensed milk, 2-3 cups of white chocolate chips, 2-tbls of butter and a sprinkling of salt to medium saucepan over low heat. Add the chips in batches, making sure to continuously stir the mixture so the bottom of the pan does not burn and the chips, butter and milk are all integrated. When everything is mixed, you have the option of adding the vanilla. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1513384790623-2ZS0GP5SFDHXC0KWZGKL/dcdlr3G6QUuA%2B2tiQCo%2BPg.jpg Miss D Cooks - Cookies and Cream Fudge...because everybody loves cookies Mix the remaining cookie pieces into the mixture and pour into the prepared pan. *If desired, decorate fudge in orderly rows, so each piece of fudge has a sliver of cookie on top as garnish. This decorating has to happen when the fudge is still hot. An example of this decorating technique can be seen at the top of this post! Put the fudge into the refrigerator (or your local snowdrift) for 2-3 hours. I have this routine down pat, but when making this delicacy, you hafta plan for the time to set, as cutting the fudge when it is still hot or even room temperature can be a very messy endeavor. I usually make five rows of six (30 squares) but this pan is arranged in another way, to make room for the design look I was interested in creating on each square.     https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1513385446693-382UVJHZG8Z593H5F25Y/woXLsNf1QYqjw6Oj4eNSDg.jpg Miss D Cooks - Cookies and Cream Fudge...because everybody loves cookies And then all the sudden we were in the fudge business! https://www.missd.net/miss-d-cooks-recipe-of-the-week/2017/12/12/fudge-because-its-the-awesomestto-give-and-to-get monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1513223988882-S5PEO17YCMQ4CDRGDC1L/fullsizeoutput_80a.jpeg Miss D Cooks - Fudge, because it's the awesomest...to give and to get... Ingredients can of Eagle brand condensed and sweetened milk 3 cups of chocolate morsels (milk or dark/semisweet) salt vanilla (tbls) *For garnishL M&M's, Reeses pieces, sprinkles, etc     https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1513121374482-3JGJQF64MA9GZPLJPLOA/lMu%2BJATFSFyRjK2mw4DJXA.jpg Miss D Cooks - Fudge, because it's the awesomest...to give and to get... Open the can of milk and empty into a medium saucepan. Put on Burner over low heat. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1513121173054-PRALX7OCUXJPG73P3Z9F/xr8MNaNKQheQY2l9hdO9%2Bg.jpg Miss D Cooks - Fudge, because it's the awesomest...to give and to get... Add 3 cups, a cup at a time, taking care to stir the mixture over the heat. Keep stirring the saucepan mixture until the chocolate is smooth and the chips are all melted. Add salt with a measured hand. Add vanilla to the mixture and stir until it it is completely integrated. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1513121699224-N27U523RH1RJN8ZBSIOE/lGqKtggpTeK1UY34ZDMmrg.jpg Miss D Cooks - Fudge, because it's the awesomest...to give and to get... Our the hot mixture into a wax paper lined baking dish (this is 9X9). In this photograph, it features mixture in which mint chocolate M&M's have been mixed in, in the pan. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1513121749388-J3SIRTFQPKLO3GH1NFON/TAv724LaR2qUm6JO7So83g.jpg Miss D Cooks - Fudge, because it's the awesomest...to give and to get... Using your finger (or your spatula), smooth the top of the mixture, as you would brownie batter before your refrigerate. Put in the fridge and allow to set for 2-3 hours. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1513121928844-QN8UHC80F1OF20ZVAVRW/ANVS3WMaTYCpPGUhMY8FSQ.jpg Miss D Cooks - Fudge, because it's the awesomest...to give and to get... Remove the wax paper from the fridge and place on a cutting board. Slice into rows. You'll know the fudge has set if it slices easily. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1513224024688-XIEGQQRBNCUEA2D6VOIG/8wFi3FrfRMuuuxGsCLvfhg.jpg Miss D Cooks - Fudge, because it's the awesomest...to give and to get... Cut the opposite direction to make approximately uniform squares of fudge. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1513224056618-EHB268R4UODDE07TTDUP/QNEz%2B%25oBQtGS5T6pg5TMlA.jpg Miss D Cooks - Fudge, because it's the awesomest...to give and to get... Decoration Suggestions: Add M&M candies to each square (before or after being cut) so there is a colorful decoration on each square. Serve and ENJOY! *Freezes well and makes an awesome gift! For Sale Starting Friday at Create Space Beacon! https://www.missd.net/miss-d-cooks-recipe-of-the-week/2017/12/2/kale-chips-no-moments-on-the-hips monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1512258069905-2VTXKP24T6EOUAZGQJHF/fullsizeoutput_78d.jpeg Miss D Cooks - Kale Chips - no moments on the hips! Ingredients 2-3 Cups of Raw Kale, cleaned and chopped into bite size pieces salt and pepper powdered garlic parmesan ( for grating on top) Olive Oil (liberal amount Directions: Preheat the oven to 390 Liberally coat the kale with olive oil and spread on your baking sheet. Season with salt, pepper and garlic (keeping in mind the Parmesan cheese you're gonna add has a high sodium count). Grate parmesan cheese on top of the kale, with as much abundance as meets your personal love of cheese..and all things correct in the world! I love cheese! Put the baking sheet into the oven and cook for 9 - 13 minutes until it achieves the appropriate amount of crunchiness...for your palate! Enjoy! https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1512258219203-EVC1JFS0QCP56ODW00NV/fullsizeoutput_78e.jpeg Miss D Cooks - Kale Chips - no moments on the hips! (In photograph: kale chips covered in parmesan before being put in the lovin') https://www.missd.net/miss-d-cooks-recipe-of-the-week/2017/11/27/chicken-and-cannelloni-beans-soup-with-roasted-tomatoes-rosemary-and-kale monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1511786205411-5OW0D7QX6FP01PHZDY8I/fullsizeoutput_760.jpeg Miss D Cooks - Chicken and cannellini beans soup with roasted tomatoes, rosemary and kale Ingredients 2-3 boneless skinless chicken breasts 8-9 cloves of garlic 3-5 strips of bacon 3 tbs of olive oil salt and pepper Spanish onion 2 sprigs of Rosemary 5-6 Roma Tomatoes 3 medium carrots 0.5 of parsnip celery root Goya Chicken Seasoning (2.5 packets) 6 cups of water 3 can of Canellini beans, drained cup (or 2) of raw kale Plan of Attack Poach the chicken breasts: Coat the bottom of a medium stockpot (with lid) with olive oil. Clean the fat of the chicken breasts and lightly season on both sides. Place the breasts in the pot. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1511786615580-2FG9HE4JO1G5GG3ERIKL/image-asset.jpeg Miss D Cooks - Chicken and cannellini beans soup with roasted tomatoes, rosemary and kale Cook breasts on both sides for 5-6 minutes each on Medium heat. Add 2 cups of chicken stock (made with Goya seasoning but you can use whatever chicken stock works.) https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1511786752090-EW0NTYQ41GKXKPHCFYRL/fullsizeoutput_768.jpeg Miss D Cooks - Chicken and cannellini beans soup with roasted tomatoes, rosemary and kale Cook Chicken breasts with the lid on until a meat thermometer read 160 degrees (apx 9-11 minutes). Remove from heat and put aside. Roast the Tomatoes: Preheat the oven to 350. Core and De-seed the tomatoes. Chop them into bite size pieces. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1511787104627-HNUN97O0II7YNSZ0A0AG/6aWm%25u3RRomDQjNo2jVNPw.jpg Miss D Cooks - Chicken and cannellini beans soup with roasted tomatoes, rosemary and kale Take the Rosemary sprigs, remove the leaves from the stalk and chop the leaves finely https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1511787217935-TPLTIE92AS4HW8FUVW6C/fullsizeoutput_76a.jpeg Miss D Cooks - Chicken and cannellini beans soup with roasted tomatoes, rosemary and kale Toss the tomatoes and rosemary with olive oil and season with ground salt and pepper. Put on an oiled cookie sheet and put in the oven for 25-30 minutes. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1511787455465-21Q6FM4QCBKUJJ6UATCS/fullsizeoutput_76c.jpeg Miss D Cooks - Chicken and cannellini beans soup with roasted tomatoes, rosemary and kale Roast the tomatoes until the skins pucker and they taste roasted and sweet.. Remove and put aside. While the tomatoes are roasting, make the base for the soup. Dice the bacon and put on the bottom of medium stockpot on medium heat https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1511787651829-2KCDBWF5UIZJ1U31R8O1/fullsizeoutput_76e.jpeg Miss D Cooks - Chicken and cannellini beans soup with roasted tomatoes, rosemary and kale Dice the onion and the garlic cloves. Add them to the pot and cook until clear until the bacon renderings. If necessary add a little bit of olive oil or butter the pot, and if the needs arises, deglaze the pot with tbs-2tbs of white wine. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1511787746144-UULZR5C9I0UYX4PCNYBN/zS3kvvRbQLC9499MugoNdw.jpg Miss D Cooks - Chicken and cannellini beans soup with roasted tomatoes, rosemary and kale While the onion and garlic cook, coin the carrots and parsnip, and cut the celery root into bite sized thin strips. Add the vegetables, and six cups of chicken stock into the pot. Put the lid on and cook until vegetables are cooked through.   https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1511788015327-ZWW1WO2M1PTXS07FEPMF/fullsizeoutput_774.jpeg Miss D Cooks - Chicken and cannellini beans soup with roasted tomatoes, rosemary and kale The parsnips will float to the top, but eventually the soup with become completely integrated if you allow it to cook. While the vegetables are cooking, shred the chicken and add to the broth. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1511788134315-OBJ4ZEINSQVHM8YC1JQ1/tWh1nj1SQGuQVtKu%25kTHoQ.jpg Miss D Cooks - Chicken and cannellini beans soup with roasted tomatoes, rosemary and kale Open and drain the three cans of cannelloni beans. Turn soup on to medium heat and cook for 7-13 minutes, careful not to miss the opportunity to have the vegetables release their flavors in abundance. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1511788423250-L0PWQ6OFQPNPQQ3QJGTB/Er0mAizLR9GWlBDR25axvQ.jpg Miss D Cooks - Chicken and cannellini beans soup with roasted tomatoes, rosemary and kale Add the roasted tomatoes to the pot. Shred the kale, remove the soup from the heat and add kale to the soup. Add as much Kale as your palate is interested in and ENJOY! Consider this lady a food psychic- I see many empty soul bowls in your future! https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1511788486219-YLQA8XT3ZS711E9UM04S/fullsizeoutput_776.jpeg Miss D Cooks - Chicken and cannellini beans soup with roasted tomatoes, rosemary and kale My comments: YUM! The added step of roasting the tomatoes adds a level of sweetness and adding them at the end means they keep their shape, rather than cooking down. This receipe actually calls for serving the tomatoes as halves on top of the bowl which are added to the top of the soup when it is being served. While I think this would be a beautiful presentation, I think this way of incorporating everything is better for my uses, and it also is probably easier to eat. The recipe also called for cooking the Kale with Shallots and garlic in a skillet before adding to the soup, but I prefer this method. Instead of the celery the recipe called for I used celery root, which was awesome but since it has a stronger taste than traditional celery, I would make the pieces sm if you also use celery root. I had the parsnip left in my fridge, so I added and it was an awesome addition. I'm a sucker for satisfying during the cold weather and this crosses off all the boxes- protein, starch, vegetables...and the immunity boosting power of mythical chicken soup! I did deglaze the pot with white wine after I added the onions and garlic, and it cooked off, but added another layer of flavor to the soup, which I welcomed!   https://www.missd.net/miss-d-cooks-recipe-of-the-week/2017/11/15/healthy-sp monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1510793391568-A0VBUV4SO40GJBPHYEH0/IMG_4126+copy.jpg Miss D Cooks - Healthy S&P (Chicken Sausage variation of sausage and peppers) Ingredients Parmesan Cheese Orange, Red and Green Bell Pepper Bunch of Basil 5-6 Cloves of Garlic Spanish Onion 3-6 Chicken Sausage Links *with red and green peppers 2-3 tbls of brown sugar Sea Salt Olive Oil Plum tomatoes (2-3 medium) Plan of Attack https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1510859691334-33OKMZINS3GLEDK3U9MT/fullsizeoutput_717.jpeg Miss D Cooks - Healthy S&P (Chicken Sausage variation of sausage and peppers) Dice the onion and garlic https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1510859773170-LSLPRYCVW1KIWBWHZS12/image-asset.jpeg Miss D Cooks - Healthy S&P (Chicken Sausage variation of sausage and peppers) Coat the bottom of your stockpot with olive oil and turn on medium heat. Add the onions and garlic and cook until the onions are clear. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1510860262733-SYZ1DKBMNC2OUQ4SS2PX/fullsizeoutput_71a.jpeg Miss D Cooks - Healthy S&P (Chicken Sausage variation of sausage and peppers) While the onions and garlic cook, dice the tomatoes. Add your tomatoes to the stockpot and cover; the point is for the tomatoes to cook down and create a base for the sausage and peppers. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1510860220392-TLAXF5LL7IW8SJ8LDW8G/fullsizeoutput_71d.jpeg Miss D Cooks - Healthy S&P (Chicken Sausage variation of sausage and peppers) Coin the chicken sausages and add them to the stockpot. *You can also cut a slit down the links and use more sausages, but by coining the 3 I had in the house the sausage covered more ground portion wise. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1510859957564-R6FS8CWP1UG28D76L758/IMG_4128.JPG Miss D Cooks - Healthy S&P (Chicken Sausage variation of sausage and peppers) Take the Peppers, core them and remove the seeds. Cut them lengthwise and put in a bowl. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1510860015859-MDLOM99HN369P7UH9W0R/fullsizeoutput_71b.jpeg Miss D Cooks - Healthy S&P (Chicken Sausage variation of sausage and peppers) https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1510861074556-N98QR8F98GTBVPZYJ8SG/IMG_4138.JPG Miss D Cooks - Healthy S&P (Chicken Sausage variation of sausage and peppers) Add the Peppers to the pot. Chop a sizable handful of basil and add to the pot. Stir ingredients throughly and then cover for 25-30 minutes, or until the peppers cook down. In the last 5-6 minutes, add 2-3 tbls of brown sugar (to taste) and then add salt, according ro your flavor preferences. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1510861232556-R4U838ISBU9MYBA2P69X/fullsizeoutput_73f.jpeg Miss D Cooks - Healthy S&P (Chicken Sausage variation of sausage and peppers) Spoon onto a hard roll and add shredded parmesan cheese on top before adding the lid. Serve Hot and with a vegetable on the side (Suggestion pictured- garlic broccoli with grated parmesan).   My Comments: I made this recipe from scratch so I have found (of course) a few edits. I would use Portuguese Ciabatta Rolls in lieu of traditional hard (kaiser) rolls because they have more substance than traditional hard kaiser rolls. There are a myriad of chicken sausage varieties and this particular brand does not have a high salt content, which is definitely my own departure from traditional Italian sausages, so have a measured approach to seasoning with sugar (and know you might have to add more salt than anticipated). I would consider adding some heat to the mixture in the way of red pepper flakes or even a chili pepper in future batches. I am planning on serving the leftovers of the mixture over penne, and the actual gravy created while cooking is gonna be awesome over pasta. If I had thought about it, I would have browned the sausage coins in the pot before everything, to give them the traditional crunch of sausage and peppers (which you get generally from sautéing them in the pan beforehand). Generally chicken sausages are precooked (this brand is), so it is more of a flavor/taste preference issue than an issue of health and hygiene. https://www.missd.net/miss-d-cooks-recipe-of-the-week/2017/11/5/japanese-kame-noodles-with-shrimp-and-vegetables monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1509935704014-RJ9QXONGTEE4UC20ERHW/fullsizeoutput_6f6.jpeg Miss D Cooks - Japanese Kame noodle salad with Shrimp Ingredients Package of Japanese Kame Noodles Green and Red Cabbage 5-6 Scallions lb of raw, deveined tail on shrimp Kame Sweet Chili Sauce Iron Chef Teriyaki Sauce Olive Oil (an abundance) Salt and pepper Soy Sauce *Cilantro carrots 2-3 Garlic cloves *optional: 5-6 medium brussels sprouts Lime (for garnish) Plan of Attack https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1509996244983-Q89JLWRQ4LKH0M99D00Y/IMG_4053.JPG Miss D Cooks - Japanese Kame noodle salad with Shrimp Bring 3 qt of water to boil and add the package of Kame noodles. When they rise to the top, cook for 9-11 more minutes and then drain. Rinse in cold water until noodles are room temperature-cool. Set aside https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1509996352904-56D4CCB34R08LCJLVXU8/IMG_4051.JPG Miss D Cooks - Japanese Kame noodle salad with Shrimp Dice the garlic cloves and add to a skillet coated in olive oil on medium heat, being careful not to overcook or burn. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1509996496375-EJE9N2O974ZKC1NAL4JC/IMG_4050.JPG Miss D Cooks - Japanese Kame noodle salad with Shrimp Rinse (and if necessary), defrost the shrimp. Season the raw shrimp with salt and pepper. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1509996668805-942DEEYE48OPN524B2Q0/fullsizeoutput_6f7.jpeg Miss D Cooks - Japanese Kame noodle salad with Shrimp Add the shrimp to the skillet with the garlic and olive oil. Cook throughly on medium heat, turning to cook both sides. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1509996756333-0W1ERWEPJEO2KEG1M4EQ/fullsizeoutput_6f8.jpeg Miss D Cooks - Japanese Kame noodle salad with Shrimp While shrimp cook, assemble the sauce. Add 6 tbls of olive oil, 0.25 cup of teriyaki sauce, 3-5 tbs of sweet chili sauce and 2 tbls of freshly diced ginger to a blender. Blend until everything is integrated into a cohesive sauce. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1509997060574-21D3JHSGVUENVW97XRL0/fullsizeoutput_6fa.jpeg Miss D Cooks - Japanese Kame noodle salad with Shrimp To make the basis for calling this "salad" chop the cabbage, Brussels sprouts, scallions and carrots. Dice the cilantro and put it aside. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1509998305121-QFI7MLG9C53VF5XO5GZ3/fullsizeoutput_6fd.jpeg Miss D Cooks - Japanese Kame noodle salad with Shrimp Add the cooled noodles to the vegetables and then add the shrimp. Add the sauce and mix throughly. Serve cold with cilantro sprinkled over the top and a slice of lime. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1509997324466-QFELNQ3X5CD53WMN8A87/fullsizeoutput_6fc.jpeg Miss D Cooks - Japanese Kame noodle salad with Shrimp My comments: At the very top of the list let's be clear. This might be wine in the glass, but if I am very classy it is Coors light. Just sayin... This recipe is delicious, and surprise of surprises- it tastes better the next day. I am not a fan of wilting...well anything, and the vegetables hold up after some time in the fridge. I would recommend adding the Cilantro individually to keep the flavors clean. I ended up adding more soy sauce after the whole salad was assembled but if your blood pressure is not chronically low (As mine is) then ya probably don't crave sodium as I do, which,well, is as much as a fat kid loves cake. I would say I could see adding radishes to the mix, for an additional crunch and possibly adding more ginger to the sauce. I would say also, I would try with a little bit of Thai Basil, as some kind of fusion variation. I got this recipe from the back fo the Kame noodle package and then adjusted a little bit for my palate and for my eating enjoyment. Instead of stir fry oil, I used olive oil and I think it made very little difference. I would say you could grate the carrots instead of cutting them into slender coins, but I have nothing in my Air BnB with the capability to grate, so I coined em...I think the most important thing about this recipe is to make sure the noodles are very cold before they're added to the vegetable mixture. The recipe also said to use Cole Slaw mix but I went to my local Farmer's market and bought fresh cabbage in lieu of the prepackaged chemical laden mix. https://www.missd.net/miss-d-cooks-recipe-of-the-week/2017/10/25/stuffed-bell-peppers-with-orzo-and-chorizo monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1508955807585-ABZCDTKM1N3DWLWRU6CF/image-asset.jpeg Miss D Cooks - Stuffed bell peppers with orzo and chorizo Ingredients cup of orzo chicken stock ( I used a packet of Goya chicken seasoning and 2 cups of water) 2-3 bell peppers (red, yellow or orange) - You could probably also get green peppers but the other colors are very sweet, which makes them a treat 2-3 chorizo sausages 2-3 medium garlic cloves (5 sm cloves) shallot olive oil salt and pepper (to taste) feta cheese crumbles Plan of Attack Preheat the oven to 350 degrees https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1508956071686-9IHJQPP3L7YBFTDYAPXZ/IMG_3906.JPG Miss D Cooks - Stuffed bell peppers with orzo and chorizo https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1508956283008-QMGBZX75FZSEKSNPZ10K/image-asset.jpeg Miss D Cooks - Stuffed bell peppers with orzo and chorizo After it is done cooking, set sausage aside but reserve the juice in the pan. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1508956394577-K8RH1EZJ2CIJTU2HKIRQ/fullsizeoutput_6d4.jpeg Miss D Cooks - Stuffed bell peppers with orzo and chorizo https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1508956572858-XZPS65A7VDN4VM0DQM5W/image-asset.jpeg Miss D Cooks - Stuffed bell peppers with orzo and chorizo Cut the tops off the peppers. Dice the flesh of the tops of peppers, the shallot (or Spanish onion if this is what you're using) and garlic. Put the actual peppers aside. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1508957392682-MZSFEW1MZ77XYNV0WC6B/fullsizeoutput_6d9.jpeg Miss D Cooks - Stuffed bell peppers with orzo and chorizo https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1508956724103-IMMUHWEL6A7H6T9IGRU0/image-asset.jpeg Miss D Cooks - Stuffed bell peppers with orzo and chorizo Add the peppers, onions, and garlic to the chorizo drippings, with tbs of olive oil. Cook over medium heat for 5-6 minutes. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1508956905354-TW0Y6YNSIJWFEJUDEB39/fullsizeoutput_6d7.jpeg Miss D Cooks - Stuffed bell peppers with orzo and chorizo Add the orzo, the chorizo and crumbles of feta to the skillet with the vegetables. Mix throughly. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1508957286847-9X4GPQHJGM5RKQOODVMU/IMG_3909.JPG Miss D Cooks - Stuffed bell peppers with orzo and chorizo Cut the bottoms of the peppers so they're able to stand independently together while baking. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1508957103354-WL620QBNIQJ7K5J3G2SS/fullsizeoutput_6d8.jpeg Miss D Cooks - Stuffed bell peppers with orzo and chorizo Stuff the peppers with the orzo mixture and place on an olive oiled baking dish. Put in the oven for 25 - 40 minutes (depending on your oven). Mine were in for 30 minutes and it worked perfectly. https://www.missd.net/miss-d-cooks-recipe-of-the-week/2017/10/17/sauteed-watermelon-radish-parsnip-and-carrots monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1508253732189-JGEFNFNBFVJQM23LO4YG/image-asset.jpeg Miss D Cooks - Sauteed Watermelon radish, parsnip and carrots Ingredients Watermelon Radish (Medium) Parsnip 2-3 carrots olive oil salt and pepper 3- 5 cloves of garlic honey vinegar (I used balsamic but the recipe calls for apple cider) cayenne Plan of Attack Cut the parsnips, carrots and radishes into coins https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1508284018728-G9Y77OQIR6GNAHWABGU5/fullsizeoutput_6b7.jpeg Miss D Cooks - Sauteed Watermelon radish, parsnip and carrots Add olive oil to the skillet with diced garlic cloves. Afterwards (when garlic is aromatic) add the coined vegetables and salt and pepper https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1508284140020-JOML7TM1KXIRMCTNDBTA/fullsizeoutput_6b8.jpeg Miss D Cooks - Sauteed Watermelon radish, parsnip and carrots Cook for 5- 9 Minutes, and then add tbs of honey, vinegar (to taste), and salt, pepper and powdered garlic. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1508284274171-P688G3HC6ULRTDJK5LRM/IMG_3831.JPG Miss D Cooks - Sauteed Watermelon radish, parsnip and carrots https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1508284424176-1KTTHTJ3O0WAHUL6LBWB/IMG_3824.JPG Miss D Cooks - Sauteed Watermelon radish, parsnip and carrots https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1508284790375-SDY658FP4OGG23NICP48/fullsizeoutput_6b9.jpeg Miss D Cooks - Sauteed Watermelon radish, parsnip and carrots https://www.missd.net/miss-d-cooks-recipe-of-the-week/2017/10/16/roasted-kohlrabi monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1508201619693-90OLILQ0HD9P45ITXS2O/IMG_3818.JPG Miss D Cooks - Roasted Kohlrabi We can call it cool-rabi... Ingredients Kohlrabi 3 garlic cloves olive oil salt and pepper grated/shaved parmesan cheese Plan of Attack Peel the Kohlrabi   https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1508201871567-D6LYGVEQYL0BSLHEOZ13/IMG_3819.JPG Miss D Cooks - Roasted Kohlrabi Cut the Kohlrabi into pieces. Put the pieces in a mixing bowl with olive oil. garlic, salt and pepper. Mix the pieces thoroughly and then place on a sheet tray and/or in a baking dish. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1508202423557-9ROIUIEWL3WJ0ZVI7VPA/image-asset.jpeg Miss D Cooks - Roasted Kohlrabi Roast the pieces until the edges are crisp (15 minutes) and then cover with shredded/grated parmesan cheese. Pu back in the oven and cook for another 5 minutes. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1508202842384-NZI7B1NVV99TVQ2X4HX2/IMG_3826.JPG Miss D Cooks - Roasted Kohlrabi https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1508203019422-OIFDKJXEOC23YU2U06VQ/IMG_3834.JPG Miss D Cooks - Roasted Kohlrabi Serve hot as a side in place of potatoes or pasta...Yummity yum yum... https://www.missd.net/miss-d-cooks-recipe-of-the-week/2017/10/15/garlic-crostinis-done-correctyeah-what monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1508114276607-6Y7NJQDZ7XFTOKPM15UM/IMG_3811.JPG Miss D Cooks - Garlic Crostinis (done correct...yeah what) Ingredients Italian Bread (or baguette) olive oil garlic salt and pepper Plan of attack Slice the bread to thin slices Preheat the oven to 390 Baste in olive oil Season with Salt and Pepper. Sprinkle with Garlic. Put in oven on cooking sheet or glass dish and cook until toasted https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1508114518108-B9JDX1IYIMV72PJ6H0FY/fullsizeoutput_6b1.jpeg Miss D Cooks - Garlic Crostinis (done correct...yeah what) Serve with desired toppings. In this photo the crostini is served with Brie, Honecrisp apple slice and stone ground mustard. ENJOY! https://www.missd.net/miss-d-cooks-recipe-of-the-week/2017/10/13/lemon-shrimp-and-asparagus-with-orzo monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1507944965336-JTMEUWRSK041CNU1WNJ2/fullsizeoutput_6ae.jpeg Miss D Cooks - Lemon Shrimp and Asparagus with Orzo Ingredients Shrimp 9 - 13 deveined and peeled raw 2-3 medium cloves of garlic Shallot Lb of Fresh Asparagus cup of orzo tbs (or so) of olive oil salt and pepper lemon chicken stock (2 cups) 0.5 cup of grated parmesean Plan of attack Preheat the oven to 350 Add olive oil, diced garlic and shallots to a medium deep skillet. Cook over medium heat until onions are clear.   https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1507945183701-CP9KT59H6ZM7VNQCTJ0S/fullsizeoutput_6a9.jpeg Miss D Cooks - Lemon Shrimp and Asparagus with Orzo   Add orzo to skillet and cook until it is roasted (about 2 minutes) https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1507945279118-FSIX9N8HGBQ08S8AZ8PX/fullsizeoutput_6aa.jpeg Miss D Cooks - Lemon Shrimp and Asparagus with Orzo https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1507945470780-56CSCJXC50N6FY6JCPFC/fullsizeoutput_6ab.jpeg Miss D Cooks - Lemon Shrimp and Asparagus with Orzo Trim Asparagus and cut each stalk into thirds. When the orzo has cooked for 9 minutes, add the asparagus, 0.25 cup of grated parmesean, and lemon juice. Mix throughly https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1507945686253-381FQ900BVYMTYDZQQDJ/fullsizeoutput_6ac.jpeg Miss D Cooks - Lemon Shrimp and Asparagus with Orzo Take the shrimp, rinse them, and flavor with salt and pepper. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1507945825187-G2P5NT67BV6IY2Q0UKCH/image-asset.jpeg Miss D Cooks - Lemon Shrimp and Asparagus with Orzo https://www.missd.net/miss-d-cooks-recipe-of-the-week/2017/10/5/goat-cheese-stuffed-miniature-bella-peppers monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1507241780036-IOVHT9HR8I3E2HVYTN92/fullsizeoutput_693.jpeg Miss D Cooks - Goat Cheese Stuffed Miniature Bella Peppers Ingredients Miniature Red, Yellow and Orange Peppers A Log of Herbed Goat Cheese Honey Olive Oil Salt and Pepper https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1507241816384-J9PFEGDUO0SY3JYH1ASL/IMG_3694.JPG Miss D Cooks - Goat Cheese Stuffed Miniature Bella Peppers Plan of Attack Preheat the oven to 425 Slice the peppers lengthwise and remove the core and the seeds https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1507241960683-EOBBGS6TVVSB1V95FTPK/image-asset.jpeg Miss D Cooks - Goat Cheese Stuffed Miniature Bella Peppers https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1507242409725-DADRR2TUCUAJVP23H14C/IMG_3697.JPG Miss D Cooks - Goat Cheese Stuffed Miniature Bella Peppers https://www.missd.net/miss-d-cooks-recipe-of-the-week/2017/9/30/cilantro-and-garlic-salmon monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1506815658695-RRM63WW7TG89GMLEYSK6/fullsizeoutput_688.jpeg Miss D Cooks - Cilantro and Garlic Salmon *Serving suggestion: with salted heirloom potatoes and sautéed Brussels sprouts Ingredients Salmon fillets (In this recipe I used individualized portions) cilantro (healthy bunch) 3-5 cloves of garlic high quality olive oil ground salt and pepper powdered garlic 2 tbls of garlic Plan of attack Preheat oven to 4.25. Place two salmon portions (apx .33 lb each) in a wet oiled glass baking dish. Season salmon steaks with salt and pepper https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1506815949533-YKAIXFBS9OQFIGYO9YQV/fullsizeoutput_690.jpeg Miss D Cooks - Cilantro and Garlic Salmon Prepare the sauce Chop Cilantro and garlic and add to a sm bowl. Add salt, pepper, 3 tbs of olive oil and orange juice. Mix thoroughly https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1506816051696-Z2JA393HVTRUCU65LITA/IMG_3625.JPG Miss D Cooks - Cilantro and Garlic Salmon https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1506816106143-GOB42PJB7GXB6DW7RP7A/fullsizeoutput_68b.jpeg Miss D Cooks - Cilantro and Garlic Salmon Coat the salmon steaks with cilantro and garlic mixture generously. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1506816210371-57UL49VXM1ZHSL97WYDF/IMG_3628.JPG Miss D Cooks - Cilantro and Garlic Salmon Place in the oven for 9-15 minutes to bake under high heat. *check at minutes 11-13 to determine oven strength. Serve smiling and exciting about future Omega 3's! https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1506816328659-4XMFIKG7R0XMD50CX75L/fullsizeoutput_68f.jpeg Miss D Cooks - Cilantro and Garlic Salmon My comments: The original recipe called for using your food processor to make the cilantro sauce, but I don't use people and I balk at even using appliances, so I just chopped what I had by hand...because I have mean knife skills son. Yeah it is a joke you won't get unless you've lived my life, but I laugh privately. It was delicious and I know salmon is naturally salty, but my only comment was it could have cooked for more time and I could've salted more. But I sometimes cook with people in mind, and I was thinking about a recipe I could share with my sibling and she is so anti hyoertension she has convinced herself she doesn't like salt. I was anorexic and convinced myself I couldn't eat dairy products, so I understand our minds are powerful things. We can taste summer, even during a cold afternoon, so I think was the day for this to be prepared. Yummity yum yum. Omega 3, what what! The wine I paired with the meal was an Israel Chardonnay (appropriate for food served on Yom Kippur), and it was the perfect pairing. It is hard to life the way I hafta today, but cooking introduces some normalcy into my life...   https://www.missd.net/miss-d-cooks-recipe-of-the-week/2017/9/5/broccoli-salad-elevated monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1504657485256-34998VINKLRR3F5AIBNO/fullsizeoutput_644.jpeg Miss D Cooks - Broccoli salad - elevated Ingredients Red Onion - to your taste 2-3 substantial cloves of garlic 3 tbls of olive oil strip of turkey bacon. (You could also use traditional bacon to your decadent satisfaction, but I used turkey bacon. I can hear your "Wah Waah" because I am a healthy Debbie Downer type regular chef...unless it is a special occasion and then I would honestly stair way heavy cream) Three heads of broccoli 3 tbls of red wine vinegar 2 tbls of cheddar (I used horseradish cheddar) - diced Salt and pepper to taste https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1504657690384-2KSLAUXU8IXAW49O0CN7/IMG_3471.JPG Miss D Cooks - Broccoli salad - elevated Clare poix The French have their mire poix, the basis of their stews and sauces. I am now christening my trifecta of bacon, onions (or shallots) and garlic my Clare Poix. It is clare-ly the best way to start everything...and it always brings the house down. I have not ever lived in France, but it doesn't mean I cannot read a menu or appreciate snootiness...I can, in very tiny doses. Plan of attack: Add olive oil, diced onions, diced bacon and garlic to medium skillet. Turn on medium heat and cook until bacon is crispy and onions are clear. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1504658103422-ELJT83ZXPUEUIUBJRLYE/IMG_3473.JPG Miss D Cooks - Broccoli salad - elevated While bacon, onions and garlic are cooking, cut the broccoli into bite sized pieces, and add them to a medium saucepan with salted boiling water. Cook broccoli in sauce pan for two minutes and then strain the broccoli using your colander. Add the broccoli to a cold bath of water in a mixing bowl and then strain. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1504658398010-SNH04FN1SJZ19COUV7XZ/fullsizeoutput_645.jpeg Miss D Cooks - Broccoli salad - elevated Add broccoli to the saucepan with the onions, garlic, bacon, and olive oil. Season the mixture with salt and pepper and set aside to cool. When it is cooled, add diced cheddar cheese and 3 tbls of red wine vinegar. Serve chilled and you'll elicit smiles, even if you're wearing clothes.   https://www.missd.net/miss-d-cooks-recipe-of-the-week/2017/9/5/crab-fries-steak-fries-with-old-bay monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1504657090839-11XWXGTOZO4HBD9XQM79/fullsizeoutput_643.jpeg Miss D Cooks - Crab Fries (steak fries with Old Bay) Ingredients Potato (medium) for every individual you're serving olive oil (2- 3 tbs per sheet pan) Old Bay Seasoning Plan of attack Preheat the oven to 390 degrees Slice the potato into thin wedges by cutting the potato down the middle lengthwise and then using a paring knife to make very thin wedges from both sides. Put the wedges (slim) on the sheet tray. *the thinner the slices, the crispier they'll get and the quicker they'll cook* Toss your potatoes in olive oil, using your hands to evenly coat every slice with olive oil. Cover the potato slices liberally with Old Bay Seasoning. Put potatoes in the oven for 9-13 minutes, checking regularly and using a spatula to make sure they cook evenly. My Comments: This is as close as ya'll can possibly get to a guilt free fry. It is in its bones, a potato, with minimal oil, baked into crispiness. We deserve abundance and fries just make the journey worthwhile!     https://www.missd.net/miss-d-cooks-recipe-of-the-week/2017/9/5/homemade-limeade monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1504655891271-OOYF6SJ6QIGZG3FTK3Z4/IMG_3462.JPG Miss D Cooks - Homemade Limeade Ingredients 6 Medium Limes cup of sugar 6 cups of water Additional cup of water for simple syrup https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1504655964985-R796XJ8UROTNUNRGQN8U/IMG_3461.JPG Miss D Cooks - Homemade Limeade Make Simple Syrup Add a cup of water to a medium saucepan and then add the sugar. Cook on medium heat and stir until sugar dissolves. Cool and put aside https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1504656082611-2OMR3WGQ8SAIXVE96W4I/IMG_3257.JPG Miss D Cooks - Homemade Limeade Juice the limes by cutting them open and with your hand crushing their insides to produce juice. Juice should be about a cup of lime juice. Add the juice to a pitcher. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1504656187054-S2GMSKQ59S50NAERMQOC/IMG_3465.JPG Miss D Cooks - Homemade Limeade In a stockpot, add rinds and six cups of water. Brig the water to a boil and steep for 9-11 minutes https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1504656255750-21NDXQYRPCGNGV77P9MQ/IMG_3466.JPG Miss D Cooks - Homemade Limeade Pour limes and liquid into a strainer which is positioned above a mixing bowl. Combine the liquid from the stockpot, the lime juice and the simple syrup. Serve over ice, wearing, as always, something sweet.! My comments: I think some individuals might be interested in adding more sugar to this recipe but I don't mind tart, or sour. I would say if you're feeling thirsty and done, adding tequila might make this beverage a little bit more exciting, and way more satisfying. https://www.missd.net/miss-d-cooks-recipe-of-the-week/2017/8/30/homemade-old-fashioned-from-scratch-pancakes monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1504106297746-UVPG130RXXXUADAWN9CB/IMG_3375.JPG Miss D Cooks - Homemade Old Fashioned (from Scratch) Pancakes Ingredients Cup of flour 2 tsp of baking powder 1 tsp of brown sugar 0.5 tsp of sea salt 2 eggs cup of milk (or so) https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1504109193865-KP3P0Q4K1Y3R46MXJ6TO/fullsizeoutput_621.jpeg Miss D Cooks - Homemade Old Fashioned (from Scratch) Pancakes Making the Batter I added Flour, brown sugar, salt and baking powder to a medium mixing bowl. Then I add my milk and my eggs. I whisked (I use the term but I don't actually own a whisk. I used to but mine, with many of my things, is somewhere on the eastern seaboard, mixing the eggs of person I am not. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1504111980067-YG74GAPZ4XYQ2JEHJ8FR/fullsizeoutput_622.jpeg Miss D Cooks - Homemade Old Fashioned (from Scratch) Pancakes Making the Pancakes Heat nonstick griddle pan (or add butter to a traditional skillet and heat until melted) Pour sm pancakes onto the grill, cooking for 2-3 minutes on either side. This recipe makes thin pancakes- for more robust pancakes add more flour. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1504112171866-I5AFULXUP527GUUUHBIW/IMG_3374.JPG Miss D Cooks - Homemade Old Fashioned (from Scratch) Pancakes My serving suggestions: Serve hot with butter, syrup, and a glass of milk   My Comments: I did my growing up on Bisquick pancakes but I was no stranger to the homemade kind. Homemade meaning, in this context, not from a box mix or a container marked "McGriddles". This batter proves to be very easy to work with and I would recommend this recipe to beginners and pancake aficionados everywhere. I got the bones of this recipe from the NY Times, but their recipe called for more flour and offered the optional suggestion of the addition of melted cooled butter to the batter. In an effort to be health conscious (because I knew I was planning on adding butter to the final product) I omitted the butter and I cut down on the flour because I like my pancakes slim, unless I am feeling decadent! The result was a predictably awesome pancake which would be a perfect canvas batter for fruit or chocolate pieces. https://www.missd.net/miss-d-cooks-recipe-of-the-week/2017/8/26/rosemary-and-garlic-chicken-over-penne monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1503790418477-6HA1HUC1KJ2G5P9LZE0B/fullsizeoutput_601.jpeg Miss D Cooks - Rosemary and garlic chicken over penne Ingredients 3 sprigs of Rosemary diced sm red onion 2-5 cloves of garlic (diced) .chicken breast 0.25 stick of salted butter 2 portions of penne Salt and Pepper (to Taste) powdered garlic Plan of attack Cut the chicken breast into strips Add tbls of butter to the skillet and on medium heat add onions and garlic. Saute until both onions and garlic are clear. Add the chicken breast strips to the skillet and turn on medium heat, stirring frequently. Season with salt, pepper and powdered garlic. In a medium saucepan boil salted water and add penne when the water becomes a rolling boil. Add the remaining butter to the skillet and place lid on the skillet so a sauce begins to develop. Remove penne from heat when penne is al dente. Drain pasta and put aside. When chicken is cooked through, add the chicken mixture to the penne and serve hot. https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1503790765852-SBUPVPAHILUIGB05YY10/IMG_3333.JPG Miss D Cooks - Rosemary and garlic chicken over penne My comments: The star of the hour is Rosemary and I added mine with a liberal hand to elevate the dish. I have it abundance in my garden and since pork loin is not in my budget, the chicken got the business (an expression borrowed from my brother Dayo, which he uses not in exactly the same context *wink*). Easy, satisfying and it stretches my few dollars... https://www.missd.net/miss-d-cooks-recipe-of-the-week/2017/8/21/homemade-and-home-grown-garlic-dill-pickles monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1503350016051-9CDOP78TM2NXE4XIQY6U/IMG_3299.JPG Miss D Cooks - Homemade and Home Grown Garlic Dill Pickles Ingredients 3 Medium cucumbers (my were very girthy, which I am always in favor of (Within reason) in my pickles). I am a cucumber afficionado. bunch of dill 3-5 cloves of garlic tbs of sea salt 1.5 cups of white vinegar tbs of sugar 3.5 cups of water *Optional: crushed red pepper flakes https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1503350214829-9S164QRSIQ1J00T4Z8A0/IMG_3290.JPG Miss D Cooks - Homemade and Home Grown Garlic Dill Pickles Cut the cucumbers into coins and put in bowl aside https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1503350275115-PRVZREGB8S2L5JUL8IJV/image-asset.jpeg Miss D Cooks - Homemade and Home Grown Garlic Dill Pickles Add water, sugar, salt and vinegar to a medium stockpot and bring to a raging boil. Turn off the heat and put aside to cool https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1503350342260-F87G7VDXXLOLVLNRW9JV/IMG_3293.JPG Miss D Cooks - Homemade and Home Grown Garlic Dill Pickles Set up your mason jars- this recipe makes a medium sized mason jar and sm mason jar. Fill them with cucumber coins, 2-3 sprigs of dill, garlic (3 diced garlic cloves in the medium sized mason jar and 2 sm mason jar). https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1503350540966-JSIY4ATGFJOFD370KVPK/IMG_3297.JPG Miss D Cooks - Homemade and Home Grown Garlic Dill Pickles Crush black pepper into the cooled brine. Pour the cool brine into the mason jars so the brine goes up to the top of the jar. Put the lids on and refrigerate in the fridge for 3 days. Optional: Spicy garlic dill pickles (see below) https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1503350642449-GU9M4PRNTB1GHTIQXG0L/IMG_3296.JPG Miss D Cooks - Homemade and Home Grown Garlic Dill Pickles Prepare the pickles according to the recipe but add crushed red pepper flakes to the top of the jar after you have added the brine, put on the lid, and shake to distribute the heat throughout the jar. Refrigerate for three days... I know *sigh* it is a bummer they need days to be done, because nobody is interested in putting off their time with their anticipated pickles. *wink* their lengthy, girthy (within reason) pickles...but apparently according to this recipe, it is worth the effort. I guess I have in life put in some effort for some very satisfying pickles. https://www.missd.net/miss-d-cooks-recipe-of-the-week/2017/8/18/tomato-salad monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1503084493791-DS1L3LDSJUJ0UX5DDUMS/IMG_3156.JPG Miss D Cooks - Tomato Salad Ingredients 3 Ripe Tomatoes (or 2 massive tomatoes) Sm handful of basil 2 cloves of garlic (finely diced) salt and pepper red wine vinegar Plan of Attack Core and Chop the tomatoes into bite sized pieces. Put in the serving bowl. Dice the basil and add to serving bowl Crush or finely dice the garlic cloves. Put in the Serving Bowl. Add 2-3 tbls of red wine vinegar to the serving bowl, salt and pepper (to taste- which I didn't but I am recommending to people who are interested in eating the salad they taste as they season). You might be inclined to add more red vinegar, and this is totally your prerogative! Mix everything together and refrigerate for an hour. Serve cold. My comments: I don't eat raw tomatoes, but I know many of my gente like em, I made this salad for a recent dinner party. I got rave reviews and I think the key, at least I am told from people who eat tomatoes raw, is to get them at the perfect amount of ripeness...Which apparently I did. Yay! Enjoy!   https://www.missd.net/miss-d-cooks-recipe-of-the-week/2017/8/18/hibiscus-margarita monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1503083033340-YWJA333QN4MIOMHWT1PC/fullsizeoutput_5ee.jpeg Miss D Cooks - Hibiscus Margarita Ingredients Silver Tequila 3-5 limes ice cubes 6 cups of water liter of pomegranate seltzer (you can also go with lime or unflavored seller) 0.25 cups of frozen or fresh raspberries https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1503083510615-TQGE3YIZ6SCIE1VKPVJ0/fullsizeoutput_5ef.jpeg Miss D Cooks - Hibiscus Margarita Plan of Attack Add six cups of water to a medium stockpot. When it is at a rolling boil add 2-3 ounces of hibiscus syrup (I use "More Good Hibiscus Roobius*- pictured) and the raspberries. Boil the mixture until the mixture is a deep red color and the some of the liquid has cooked down. Remove the pot from the burner, pour into a serving pitcher and put in the refrigerator to cool. At the very least, cool for 30 minutes.   https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1503085567549-Y01T1IC7RJUV4T7LZ5EY/IMG_3256.JPG Miss D Cooks - Hibiscus Margarita After mixture has cooled, add 8-9 ounces of tequila, the juice from 3 limes, a tray of ice cubes (with extra for serving), and seltzer (to taste). Serve cold, poured over ice cubes and even if you're not, you'll think you're wearing' something sweet... https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1503084178116-DOAHDLL8EC691BXE1B9J/fullsizeoutput_5f1.jpeg Miss D Cooks - Hibiscus Margarita Not much is left after my dinner party! If you're lucky you get to enjoy Hibiscus Margaritas with good company, with who you can be irreverent, loving and truly at ease. If not at the beginning of the night, then after some tequila everybody is a little bit interested in taking off their ties, putting down their phones, kicking off their sandals and laughing with their feet in the green grass. At least, this is how tequila effects the people I wanna know. Fun Fact: To make this sea shell label from the photograph it is super simple. Hot glue a piece of burlap twine to the back of medium clam shell (you could also use an oyster or mussels shell) with the glue in the middle and both side of twines on either side being the same length. Cut a piece of paper so it fits in the bed of the shell, write your drink name, and then hot glue the label in the bed of the shell. Apply the label by making the twine into a bow onto the drinking pitcher.   https://www.missd.net/miss-d-cooks-recipe-of-the-week/2017/8/14/pesto-chicken-pasta-with-broccoli-and-a-side-of-decadence monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1502752683468-PB2UFEUQBQOJ40ON2ZM8/image-asset.jpeg Miss D Cooks - Pesto Chicken Pasta with Broccoli (and a side of decadence) Ingredients lb of pasta ( since I love pennes, I went with penne) 3 tbs of butter olive oil crown (or so) of broccoli salt and ground pepper (in abundance) 2 handfuls of basil leaves 6-9 garlic cloves(5 for pesto, and others for sautéing chicken) sm amount of diced onions 2 medium chicken breasts cup of heavy cream 0.5 cups of grated parmesan   https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1502753065446-TA46DJPO4SNLB6WCLZR5/fullsizeoutput_58c.jpeg Miss D Cooks - Pesto Chicken Pasta with Broccoli (and a side of decadence) Plan of Attack Make the Pesto: Chop the Basil leaves. Add them, as well as third cup of garlic, 0.25 cup of olive oil, parmesan cheese, salt and pepper (to taste) to a food processor   https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1502753154414-ZRM8CHFTQXP2KPMG0EH7/image-asset.jpeg Miss D Cooks - Pesto Chicken Pasta with Broccoli (and a side of decadence) Puree the ingredients into a paste consistency. Put Pesto aside.     https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1502809719419-4V0IT87SI93VTAE8WSWR/image-asset.jpeg Miss D Cooks - Pesto Chicken Pasta with Broccoli (and a side of decadence) Pasta and Chicken: Add 2 tbs of butter to a skillet with diced garlic cloves and diced onions and simmer until clear. While onions and garlic are cooking down, cut chicken breasts into strips. Add Chicken to skillet with onions and garlic and put a lid on so they cook as through as possible.   https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1502809182081-L69YGMDHU9G21SQK3JSN/fullsizeoutput_589.jpeg Miss D Cooks - Pesto Chicken Pasta with Broccoli (and a side of decadence) While cutting chicken, boil a pot of salt water. When it is a rolling boil, add the pasta. At minute nine, add the chopped broccoli. When broccoli is cooked and pasta is al dente, drain the broccoli/pasta mixture. Add the remaining tbs of butter to the drained pasta/broccoli mixture. Turn on the pasta broccoli mixture to low on your stove and add the cup of cream, slowly, continuing to mix with a wood spoon. Once the chicken strips and their "juice" are cooked through, add them to the pasta over low temperature. Add more grated parmesan to mixture and then add the previously prepared pesto to the pasta. Using a wood spoon mix everything together. Add Salt and Pepper with a liberal hand, and ENJOY! https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1502754714145-X55G05ABT0FDKT3WQDDR/image-asset.jpeg Miss D Cooks - Pesto Chicken Pasta with Broccoli (and a side of decadence) My Comments: I don't often cook with the trifecta of butter, cream and awesomeness... I usually just go with awesomeness but today I made an exception. ...and it paid dividends...I said (to nobody in particular) "seconds PLEASE". I had to add more salt, but adding cream to the pasta and broccoli before I added the chicken, olive oil, garlic and onion mixture was a wise move! This is yumtastic, and I don't have many pleasures so I take pleasure in making food I would serve to all the people I miss, if they would ever be able to come over...for a pasta, a beer, a laugh and sigh. Because in our lives we deserve so much abundance, and good pasta is on the top of the list. Nobody I love who deserves abundance gave up on me, and I and not ever gonna give up on them...or their entitlement to very good food...cooked by yours truly. Of course.     https://www.missd.net/miss-d-cooks-recipe-of-the-week/2017/7/31/fire-grilled-salsa-with-garlic-and-cilantro monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1501549090205-JLH4XNOTHOGLCWFRDL2K/image-asset.jpeg Miss D Cooks - Fire-Grilled Salsa with garlic and cilantro Ingredients two pints of tomatoes (I used a mixture of Roma, beefsteak and cherry tomatoes) 5 cloves of garlic sm-medium red onion (I think you could also use a Spanish onion) olive oil salt and pepper Cilantro Jalapeno Pepper (medium) Plan of Attack Cut onions and tomatoes into bite sized pieces. Peel garlic cloves. Skewer tomatoes, onions and garlic onto skewers. Brush with olive oil and sprinkle with salt. Brush Jalapeño pepper with olive oil, and season with salt and pepper. Put skewers and pepper on a fire-hot grill and cook until the outsides have a beautiful char on every side, turning regularly to ensure balanced cooking. Remove skewers form the heat and cool; Let pepper cool. Remove seeds and core from cooled pepper and add to a blender or food processor. Add tomatoes, garlic, and onions to the food processor/blender. Pulse on high until the salsa is a pureed salsa consistency. Add cilantro and salt and pepper according to your taste. Store your salsa in tupperwater or Mason jars and serve with tortilla chips. *Makes about a pint of salsa. Enjoy! My comments: I was a little concerned I had too much char on my vegetables but as it happens they were cooked perfectly for our purposes. It was just awesome! I cook seasonably and use what is as local as possible. Today, it just so happens, some of my ingredients are as local as ya can get- from my own vegetable garden! The tomatoes are naturally sweet and if I had not pureed the salsa so much and kept some of the texture, it would've been awesome as well!     https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1501549674513-9EOXENYCVCBOZCKMWATS/image-asset.jpeg Miss D Cooks - Fire-Grilled Salsa with garlic and cilantro My tum said "Mas Caliente por favor!" and I listened! https://www.missd.net/miss-d-cooks-recipe-of-the-week/2017/7/25/arrabiata-sauce monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1500996565498-TW91N2RG5ADDDJ04Y65H/image-asset.jpeg Miss D Cooks - Arrabbiata Sauce Ingredients Sm- medium onion 3-5 garlic cloves, diced handful of fresh basil tomatoes (I used a mixture of grape and beefsteak tomatoes from my garden) - two cups diced olive oil wine for deglazing ( I used red wine vinegar because I didn't have wine, but this required the addition of more sugar, so I recommend wine) crushed red pepper flakes *Optional- diced red bell pepper 2- 3 tablespoons of sugar sea salt and pepper chicken stock and/or chicken bouillon and water ( 0.5 - 0.6 cups) Plan of Attack Add olive oil to the bottom of a medium stockpot/sauce pan add onions and garlic and turn on medium heat until they're translucent Deglaze the bottom of the pan with the wine 9or red wine vinegar) Add tomatoes, chopped basil, chicken stock, red pepper, sugar,, sea salt and pepper. I did not have actual chicken stock but I added Goya chicken boullion and the water, and it ended up being awesome. Add red pepper flakes (sparingly if you're not into spicy, more substantial if spicy is what you're into) Cook on stove for 30 minutes; Cool and serve hot over penne My comments: The use of vinegar to deglaze required the addition of more sugar and salt than the super health conscious would be into. If I had wine I would've drank it, and it used it...making my cooking experience more of an experience...and my sauce healthier. I would've gotten a little bit sauced while making my sauce...badoom cha. I like heat, so I was very liberal while adding my red pepper flakes, but not everybody is into spicy. I would probably next time add the spiciness initially and then after it was done cooking, tasting and seeing if I should add more.     https://www.missd.net/miss-d-cooks-recipe-of-the-week/2017/7/10/snickerdoodles monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1499723569175-4U7LTBQ0N2VHVRC53HLF/image-asset.jpeg Miss D Cooks - Snickerdoodles Ingredients Cup of butter 2 3/4 cup of flour cup tsp of vanilla .5 cup of sugar 2 tsp cinnamon 2 tsp of cream of tartar tsp baking soda 2 eggs Salt (to taste) Plan of Attack Preheat oven to 350 Cream butter, sugar, vanilla and eggs together Mix flour, baking soda, salt, cream of tartar and baking soda together. Combine ingredients Roll balls of cookie dough and then roll in a pile of cinnamon/sugar Place on parchment lined baking sheet. Cook for 9-11 minutes. Cool and serve with vanilla ice cream.           https://www.missd.net/miss-d-cooks-recipe-of-the-week/2017/7/6/sunflower-pesto-fish-with-grilled-garlic-scapes monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1499372273741-O3PDCYOE557GWU7EPOW4/fullsizeoutput_551.jpeg Miss D Cooks - Sunflower Pesto fish with grilled garlic scapes Ingredients 2 fillets of basic whitefish salt and pepper (fresh ground) olive oil garlic scapes powdered garlic Pesto salted and roasted sunflower seeds cup of fresh basil 3 garlic cloves .5 cup of olive oil pepper (to taste) Plan of Attack Brush the fish fillets with olive oil using a basting brush and season with salt, pepper, and powdered garlic on both sides. Brush the garlic scapes with olive oil, and season with salt, pepper and garlic .Heat a grill to medium heat, lay garlic scales on grill, put fish fillets on top and cook for 5-6 minutes, turning to ensure even cooking. Sunflower Pesto: Combine basil leaves, sunflower seeds, peeled and diced garlic cloves, and olive il. Put in food processor and puree until it is a paste. Serve fish hot with pesto on top with garlic scapes and grilled vegetables. I served with grilled red onion, green pepper and carrots. My thoughts: Oh the garlic scape! How I love ya, How I love ya...How I f-in love ya! Sauteed and grilled the garlic scape is like a well seasoned, tender garlic green bean without any of the sogginess or bitterness. For those who don't know, Garlic scapes are the shoots which grow off the top of garlic and they're harvested early in the growing season. I would (If I had the budget and an extra freezer) invest in bushels and freeze for use ...whenever I need my taste of summer! The pesto on the fish was the perfect compliment. Using sunflower seeds in lieu of pine nuts, peppitas or almonds is the poor man's answer to pesto, but it happens to be my favorite way to make it....at least when it is being used as a sauce /garnish. The sunflower seeds give the pesto a solid consistency and they're natural saltiness makes for not adding salt to the actual pesto. Traditional pesto has parmesan cheese, but some people take umbrage at cheese and fish...plus my grocery store is on a "no parmesan for the masses" strike...I am joking, kinda.   https://www.missd.net/miss-d-cooks-recipe-of-the-week/2017/7/1/grilled-tilapia-with-pineapple-salsa monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1498946096616-0RLQ85DQ8E2WEW6F8I3O/image-asset.jpeg Miss D Cooks - Grilled Tilapia with Pineapple Salsa Ingredients 2 Tilapia Fillets Cup of Ripe Pineapple (not from the can) Shallot Cilantro Lime Basil Sazon Seasoning (con tomato and cilantro) Sea Salt and Crushed Black Pepper Olive Oil Lime Plan of Attack Cut the Pineapple into bit size pieces. Remove Cilantro from stems and crush the lime basil leaves in your fingertips. Peel and dice the shallot Mix aforementioned ingredients and add .5 packet of Sazon seasoning. Add the juice from a big wedge of lime. Chill in the fridge. Brush the fillets with olive oil, season with salt and pepper and squeeze lime juice over the top. Put Tilapia fillets on a clean grill and cook until they're flaky and done. Squeeze lemon juice over the top and serve with pineapple salsa on top. Enjoy! My Comments: I just got this recipe online and I adjusted to reflect my ingredients and my garden. I added the lime basil and it was a super wise move! It would have probably benefited from more cilantro, but it was awesome so I am not complaining! I only complain when I should and then gente should listen! OF COURSE! Goes perfect with a chilled Corona and green backyard...with no shoes on!   https://www.missd.net/miss-d-cooks-recipe-of-the-week/2017/6/23/cranberry-sorbet monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1498232394000-OS7CD9QUUUOTAMGLSR3Z/image-asset.jpeg Miss D Cooks - Cranberry Sorbet Ingredients 9-11 oz of whole cranberries cup (or so) of water 0.5 cup of sugar 0.5 cup orange juice ( I substituted juice from actual oranges) Optional - Grand Marnier 0.25 - 0.5 cup (I didn't add because I have a budget, but apparently it keeps from making it icy Plan of attack Add cranberries, water and sugar into a medium sauce pan and bring to a boil. Boil for 9-13 minutes until the berries are completely done. Remove saucepan from heat and set aside to cool. Add orange juice (and liqueur). Put mixture in a food processor and puree completely. Put in a container and chill. * I put my mixture in the freezer and froze as is, but you can also add to an ice cream maker for an actual sorbet texture. I think if I had added the liqueur, it would have been perfect straight from the Tupperware. My comments: I LOVE cranberries, and this was kind of like the cranberry frosting on my hot day. Literally I stayed up to taste it and it paid off. Plus, I have it from a very good confidential informant cranberries are actually very good for ya! I would make again but budget for the Grand Marnier because I think the consistency would be improved. As is, it is refreshing and not too sweet! I put in more water because I didn't have actual orange juice on hand, but it was still delicious! https://www.missd.net/miss-d-cooks-recipe-of-the-week/2017/6/22/guac-amore-por-favor monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1498147660394-PCX9RSEKWBU2VPYWSZA2/Screen+Shot+2017-06-22+at+12.06.54+PM.png Miss D Cooks - Guac-amore por favor     https://www.missd.net/miss-d-cooks-recipe-of-the-week/2017/6/22/rasberry-hibiscus-sun-tea monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1498147085698-UOGLDNO6E937JNXE7XHQ/IMG_2120.JPG Miss D Cooks - Rasberry Hibiscus Sun Tea... Ingredients Raspberry Tea Bags Water Hibiscus Simple Syrup (I used More Food Hibiscus Roobius Tea Syrup, made in Beacon, NY)   Plan ot Attack Add a tea bag to a Mason Jar and fill with water. Screw your cap on very tight. Place the sun for 2-3 hours Take the Tea from the Jar(s) and pour into a pitcher and refrigerate. Pour the Iced Tea into a class and add sm amount of Hibiscus Syrup. Store throughly with a spoon and serve cold...wearing something hot. I prefer to gardening when it is hot in my bikini top...because with this tea as my drink I so damn cool. https://www.missd.net/miss-d-cooks-recipe-of-the-week/2017/6/22/spicy-oven-baked-cod monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1498145156705-N0CVSH060U30BBYJIRE4/image-asset.jpeg Miss D Cooks - Spicy oven-baked cod Ingredients Fillet of cod Jamaican Jerk / Creole seasoning Olive Oil Garlic Lemon Juice or Lemon Seasoned bread crumbs (I used Progresso Italian) Plan of Attack Preheat the oven to 390 degrees Brush the cod with olive oil, sprinkle with lemon juice, and coat both sides with Creole seasoning. Sprinkle top with bread crumbs. Put tin foil on a baking sheet folding up the corners to make your cod a shallow box. Place cod on the tin foil, on the baking sheet and put in the oven for 13-16 minutes. It'll cook quicker than anticipated. *Serve with Aioli recipe featured in the Tilapia recipe My comments: Delicious and light, I found myself wanting more. My piece of fillet was something I just got at the grocery store, but if I had an actual piece of cod straight form the ocean, I would've probably tried to find a recipe which celebrated the integrity of the actual fish.   https://www.missd.net/miss-d-cooks-recipe-of-the-week/2017/6/22/radish-greens-salad-happy-accident monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1498143881417-FOPX1GHFPTLXGGF400CQ/image-asset.jpeg Miss D Cooks - Radish Greens Salad- Happy Accident! Ingredients Sm - medium apple Radish greens (medium bunch) cleaned .5 scallions Cilantro Medium cucumber Vinnagrette ( of your choosing) - I used raspberry vinaigrette with apple cider vinegar Plan of Attack Chop Apple into bit sized pieces Slice Cucumber Chop Cilantro and Scallion Mix radish greens, cucumber, cilantro, scallions apple in a bowl and coat with dressing. Serve your salad with your smile! My comments: I would make again but I would add garbanzos or another bean, or perhaps fresh flaked tuna, to make it a more substantial meal.   https://www.missd.net/miss-d-cooks-recipe-of-the-week/2017/6/22/healthy-hippie-butternut-squash-soup monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1498143360356-9UTL7LW5KAI63UNXFWHM/image-asset.jpeg Miss D Cooks - Healthy Hippie Butternut Squash Soup Ingredients Butternut Squash (Medium) 6 cups of chicken stock Sprigs of Rosemary Sm shallot 2-3 cloves of garlic nutmeg (to taste) Cinnamon Sea Salt and Crushed Black Pepper 2 tbs of butter (the real deal)   Plan of Attack Peel and cube the butter net squash, being sure to keep the seeds in the core out of the "done bowl". Set aside. Peel and dice the shallot. Peel and dice the garlic cloves Over medium heat add the butter to your stockpot and then saute the shallot ad garlic until the shallot is clear. Add six cups of chicken stock, the sprig of rosemary and the cubed butternut squash. Bring the mixture to a boil and cook until the squash pieces are not hard and able to be mashed easily. Remove from heat. In batches, put the soup (broth and squash together) into a food processor and puree the mixture. Add the pureed soup back into the stockpot, Add cinnamon (generously), nutmeg (mindfully), salt and pepper. and turn heat on to cook off the excess liquid until the soup has a velvety texture. Remove from heat and serve hot. Serving suggestions (not pictured): * Served with parmesan cheese or horseradish cheddar grated over the top. * Served with Pepitos over the top * Served with well done coins of sausage (spicy Italian works well) mixed in to an added savory flavor and a hearty meal. To prepare sausage: Saute in sm skillet / frying pan and then add to soup hot. My motto is if it is served wearing "something' sweet" it'll always be hot...especially if there is sausage involved...*wink* My Comments: Many recipes for butternut squash soup call for cream to achieve the creamy, decadent texture which is so sought after when work with squash. By giving the soup more time on the stove after it is pureed, I achieve this texture, without the added calories. The additional benefit of not adding cream: Freezing! This soup freezes with awesome predictability and has a quite a shelf life! The Rosemary is honestly what makes this recipe special because it adds a delicate, wild flavor to the traditional recipes you'll find! https://www.missd.net/miss-d-cooks-recipe-of-the-week/2017/6/14/asian-inspired-brussels-sprouts-salad monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1497463952329-QNANZMUQ8YH9F5K50R8E/image-asset.jpeg Miss D Cooks - Asian Inspired Brussels Sprouts Salad Ingredients Lb of Brussels sprouts 2-3 medium carrots, peeled and shredded 2 green scallions, diced cilantro (to taste) edamame (cup or so) Dressing: cup of olive oil 3 tbsp of apple cider vinegar 2-3 tbls of soy sauce 2 tsp of honey   Chop the Brussels sprouts and mix with shredded carrots, diced scallions, diced cilantro, edamame, and whatever else you're interested in adding. Mix the dressing throughly and then add into the salad, being certain to coat the entire salad in the dressing. My comments: I did not add as much of the olive oil and opted for more apple cider vinegar. To my palate this worked best. Other recipes called for slivered almonds and/or sunflower seeds and I would cosign adding either if they were in my budget or my cabinet. I plan on making again and might add radishes, dried cranberries and/or apples. I know I have so many Brussels sprouts recipes and honestly, when Brussels sprouts call, I come running... Cold Salads in the Sum sum summertime.. Here I come, come comer-time... It might as well be called sal-ertime....or yummer-time...because all I want when it's hot is cold. crispy. green. shit. https://www.missd.net/miss-d-cooks-recipe-of-the-week/2017/6/7/crunchy-love-granolathe-milkman-couldnt-have-done-it-better monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1496861988190-BTQJ6ZGNOJR240GAV4S9/image-asset.jpeg Miss D Cooks - Crunchy Love Granola...The milkman couldn't have done it better Ingredients Cup (or so) of oatmeal craisins salt (to taste) 2 tbls of butter brown sugar - 3 tsp cinnamon ( to taste) Plan of Attack Preheat the oven to 350 degrees Melt the butter in a microwave save bowl or in a sm-medium saucepan over low heat Mix oats, butter, brown sugar, salt, and cinnamon With a measured hand coat a buttered sheet tray and place in oven. Cook for 9-13 minutes until your granola has the desired crunchiness. Cool, and then mix in cranberries. Serve over greek yogurt or with, of course, milk. My Comments: My friend, my sounding board, and my sensei the milkman couldn't do this better. I have fine tuned this recipe and every time I make this granola, I always expect to unlock my house and see the milkman stairwaying my granola in my kitchen, and then sheepishly saying saying " I can't help it...I.must.have.cbear's.granola.".... P.S. Granola is a euphamism, for oats, brown sugar and cinnamon ...wink   https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1504488885994-9RXJMXF90EYXS0M6TC9C/fullsizeoutput_641.jpeg Miss D Cooks - Crunchy Love Granola...The milkman couldn't have done it better Serving Suggestion: Add Apricots! Yes please! https://www.missd.net/miss-d-cooks-recipe-of-the-week/2017/6/3/brussels-sprouts-salad monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1496538751856-D4WDK0ZOFC6RUOB0R42H/image-asset.jpeg Miss D Cooks - Brussels Sprouts Salad Ingredients Brussels Sprouts (5-6 per person) Sm - medium apple Vinagrette of your choosing (Raspberry walnut is what I used) Salt (to taste) Freshly ground pepper medium wedge of lemon Plan of Attack Chop Brussels sprouts in between bite size pieces and shredded size. Cut apple into sm bite size pieces, being careful to avoid the core and seeds. Mix ingredients together and add dressing. Squeeze lemon over the top of the salad. Season with Sea Salt and crushed pepper to taste.   My comments: This was a quick and refreshing salad I invented to use what I had in the house. I think adding sunflower seeds and possibly shallots would be an improvement. In the place of the apples I think I might try sweetened dried cranberries. For a satisfying meal, I would also consider adding a medium flavored cheese...perhaps a smoked gouda or horseradish cheddar in cubes. https://www.missd.net/miss-d-cooks-recipe-of-the-week/2017/6/3/spicy-grilled-tilapia monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1496537802084-ON2U9NFHITKQ7BBHDW7I/image-asset.jpeg Miss D Cooks - Spicy Grilled Tilapia Ingredients: Tilapia Fillets Olive Oil Jerk/ Creole Seasoning Old Bay Seasoning Plan of Attack Get the grill to medium high heat Brush the fillet with olive oil and liberally season with Tsp of Old Bay and Tsp of Jerk/Creole Seasoning Place the Tilapia on the grill, cooking 5-6 minutes on each side. Squeeze lemon over the top of the fillet and serve with Garlic Aioli Garlic Aioli https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1496538085652-K9B51IZVGD2V1B9CXXEP/image-asset.jpeg Miss D Cooks - Spicy Grilled Tilapia Garlic Aioli Cup of mayonnaise Freshly crushed black pepper 3 cloves of Garlic, diced Wedge of lemon Dijon Mustard (I used horseradish brown mustard) - tbls Plan of Attack Mix ingredients together, squeeze in lemon juice and add pepper to taste. Chill aioli and add to fish as a garnish, with some set aside to be used as needed.   My Comments: I think you have to have the aioli to cut the spicy heat of the tilapia. I made a mistake and did not account of the saltiness of the mustard I added to the aioli, so it was a little spiced for the average person. Since I have ridiculously low blood pressure and constantly crave sodium, I ate my dinner happily. This meal is surprisingly quick, satisfying and the satisfies the poor man's craving for surf and turf. https://www.missd.net/miss-d-cooks-recipe-of-the-week/2017/5/19/healthy-antipastomy-way-or-hit-the-highway monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1495236050375-M3Y8VAYP7OCENODK3FQY/Screen+Shot+2017-05-19+at+7.19.38+PM.png Miss D Cooks - Healthy Antipasto...my way, or hit the highway Traditional Antipasto is delicious, and in my opinion, an amazing hangover cure...but this is a meal to do after Pilates and a coconut water... https://www.missd.net/miss-d-cooks-recipe-of-the-week/2017/5/8/sausage-and-nothing-but-the-vegetables monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1494287023207-8D8CGCCG44WSGS9056SS/IMG_1962.JPG Miss D Cooks - Sausage and nothing but the vegetables Ingredients lb of green beans ( trimmed and cut) broccoli (medium crown) red pepper (medium dice) 2 sweet potatoes (cut into bite size pieces) 9-13 oz of chicken or turkey sausage (either smoked ahead of time or browned/cooked in a skillet) cumin (to taste) paprika (to taste) salt and pepper powdered garlic red pepper flakes 6 tbls of olive oil Plan of Attack Preheat the oven to 400 degrees Coin the sausage (I had 5 links, but you could have 6 or more) Chop and trim the vegetables Add vegetables and sausage to medium mixing bowl. Toss vegetables and sausage coins with olive oil and spices. Line sheet pan with parchment paper and add vegetable/sausage combination Put in oven for 15 minutes; remove and stir mixture; Put back in the oven for a total of 30 minutes. *Serve and enjoy!!! * The recipe initially didn't have cumin (but I added with a liberal hand). I like spicy hot and spice...so this was a big hit in my lonely kitchen. You could serve over quinoa but I would just add more sausage. It is a battle cry in my house "more sausage!". Just kidding of course...we're way choosy about our sausage and our vegetables! Your body is your temple and I am choosy about feeding mine only my best sausage!           https://www.missd.net/miss-d-cooks-recipe-of-the-week/2017/4/26/baked-pears monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1493253140733-O9X8O6C1CNJQ8KA955SG/image-asset.jpeg Miss D Cooks - Baked Pears Ingredients 3 Pears Cinnamon Brown Sugar (for sprinkling) Butter ( 3 tbls)   Plan of Attack Preheat oven to 350 degrees Halve the pears and core them, removing their seeds and their stems. You'll have 6 pear pieces. Melt the butter in a sm saucepan and using a basting brush, coat both sides of the pears with melted butter. Sprinkle brown sugar and cinnamon in the well created by the coring of the pears. Coat a baking sheet with tin foil and place the pears onto the baking sheet. Place the pears in rows on the baking sheet and put in the oven for 13-16 minutes. Serve hot with vanilla ice cream or for the health conscious hippies of the world, a scoop of plain Greek yogurt.   Comments: Delicioso...of course. Pear me hard, fast and often...of course. https://www.missd.net/miss-d-cooks-recipe-of-the-week/2017/4/26/sp-as-my-dad-calls-emsausage-and-peppers-of-course monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1493253377375-15SJ6IWQSDEFNGVQB1CB/image-asset.jpeg Miss D Cooks - S&P, as my Dad calls em'...Sausage and Peppers, of course Ingredients: 6-9 Sausage Italian Sausage Links (mixture of spicy and sweet) 3-5 tbls of brown sugar 2-3 cloves of garlic Red, orange and green pepper (2 of each- total of 6) Powdered garlic Cinnamon (yeah, I am serious, I said cinnamon) 2 tbls of olive oil a smattering of basil leaves (optional) Diced totatoes (3 Roma) Red Onion - sliced completely into strips (*You can also substitute for a Spanish onion, medium size)   Plan of Attack Slit the sausages down their middle In a massive stockpot, add a tbls of olive oil and brown the sausages on both sides over medium heat; Remove from heat and put aside. While the sausage is cooking, core and cut the peppers and onions into slices In the same stockpot, over medium heat, add garlic, onions and tomatoes. Cook throughly and then add sausages and cover. When sausages are cooked through add peppers; When peppers are cooked ( 5-11 minutes), add salt, sugar and chopped basil leaves. Cover your creation for as much time is needed to integrate spices into the base and removethe remove the pot from the heat. Serve on hoagie/hero/sub rolls (call em what ya want, the end goal is a sandwich you'll enjoy). Enjoy! Comments: Leftovers are awesome worked into a sauce over spaghetti, just fyi! I have been perfecting my S&P since I got a kitchen, and it is a journey...an S&P journey taken by the brave and the lovers of hot food for cold nights. Basil is a welcome add on for pretty much anything, so add away...It's your sausage and my motto in life is "treat the sausages in your life well"...   https://www.missd.net/miss-d-cooks-recipe-of-the-week/2017/4/25/apple-turnovers- monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1493132787889-0CZVBT4WEN5R5D935F9S/image-asset.jpeg Miss D Cooks - Apple Turnovers ... Recipe coming soon...We have it down pat, but we're working to make sure we've finalized the details and we don't miss anything!   Ingredients Filling 2-3 sm- medium sized apples Cinnamon ( more than ya think you can need..but we all need more than we acknowledge..in every way..unless you're a meaner and then ya think ya deserve everything...so if this is ya, then go away...please..because ya deserve nothing) Cornstarch (tsp) tbls of lemon juice .33. cup of brown sugar water (on hand) Shell Box of puff pastry sheets egg whites, beaten granulated sugar Flour (to coat rolling pin)   Plan of Attack Preheat oven to 325 Defrost Pastry sheets according to directions Peel, core and dice apples and add to sauce pan with tbls of brown sugar, lemon juice, water and cornstarch. Turn on to medium -low heat, stirring frequently. Remove from heat and put aside. Take the puff pastry squares and spoon servings of the cooled filling into a corner of the sheets; fold pastry square over to make a triangle shape and seal with the pressing of a fork. Place on baking sheets; Baste turnovers with beaten egg and drizzle with granulated sugar. Bake for 17 - 22 minutes...23 minutes if you're looking for a crunchy exterior with a surprise inside...                 https://www.missd.net/miss-d-cooks-recipe-of-the-week/2017/4/25/kay-cessaros-special-sauce-1 monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1493130310552-GXKJ1DU1276MLCHPEGHA/image-asset.jpeg Miss D Cooks - Kay Cessaro's Special Sauce Ingredients 9-13 Roma (Plum) Tomatoes Head of Garlic Big Bunch of Basil Tbls of brown sugar (optional) salt and pepper (To taste) Olive Oil Plan of Attack Core and chop the tomatoes. This sauce is meant to be textural so make sure the tomatoes are not diced but are instead sm, slightly under bite sized. Dice the Garlic (some people add 5-6 cloves, I generally add more than every recipe requires, so make according to your preference). Coat the bottom of your stockpot with olive oil. Turn on stop top and when oil is hot add garlic. Saute garlic until aromatic and keep checking, to confirm it is not burning or sticking to the pot. You may have to add more olive oil. Add tomatoes to pot once garlic is cooked. Using a wood spoon mix garlic, oil and tomatoes. Cook tomatoes until they taste cooked (about 30 minutes). Sauce might have come to a boil. Add basil, ( which has been roughly chopped) and simmer. Add salt, pepper and brown sugar, taste and remove from heat. Serve over pasta while hot! Works well with linguine and tortellini especially! My comments: Kay Cessaro is my sauce hero! Simple recipes, super healthy and honestly, a revelation when it comes to what to do with your garden's abundance of tomatoes! Recipe freezes surprisingly well and I was eating sauce from last summer's garden up through December of this year!   https://www.missd.net/miss-d-cooks-recipe-of-the-week/2017/4/25/bleu-cheese-and-barbecue-burger monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1493127507954-PO3AMZMEYNBSF5J8YRVU/fullsizeoutput_42a.jpeg Miss D Cooks - Bleu Cheese and Barbecue Burger Ingredients Lb of Ground Beef Shallot garlic powder Rosemary Bleu Cheese Crumbles (cup) 3 tbls of barbecue sauce 2 tbs of soy sauce crushed black pepper Seasoned bread crumbs (2 tbls)   Dice the shallots (amount according to preference...I used about a nickel sized amount of diced shallot per burger)* I call it putting my 5 cents in...get it? Yeah, I know ya do)... Add ground beef, shallots, barbecue sauce, soy sauce, garlic, seasoned bread crumbs to a medium sized bowl. Mix your beef with your hands. Remove leaves from the sprig of Rosemary and dice them. Add the Rosemary to the mixture, distributing evenly. Add crushed pepper (according to your preference). In batches, sprinkle some Bleu cheese crumbles and using your hands fold them in to the mixture; add some more and then fold them in. The idea is to equally distribute the crumbles throughout the meat mixture. Keep some of the Bleu cheese to the side to be used to sprinkle on top of the burger when they're served. Grill or pan fry your burgers to your desired degree of wellness. Serve on a bun sprinkled with Bleu Cheese dressing and with your favorite barbecue sauce in lieu of ketchup. * Makes 3 big burgers; 5-6 sm burgers. My comments: AWESOME! Because of the cheese there is a need for serious cooking but it makes for a juicy burger. I didn't have time to put this recipe on the grill but I would definitely be interested in putting them on the grill with this same recipe. I think the product would be actually better. As it was I cooked my burger in a medium skillet and I missed my preferred fire-kissed burger coating ya can only get from the grill. Some people might be inclined to added diced garlic, and this is an option I would also consider. I didn't add my usual egg to this recipe, but I honestly think this would also be something to try. Perhaps this is not the healthiest thing on the menu, but everybody deserves a decadent burger every so often...some more than others...               https://www.missd.net/miss-d-cooks-recipe-of-the-week/2017/4/22/apple-pear-galette monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1492890669078-VIZWXRIX8VEJPNZYBR41/fullsizeoutput_2fa.jpeg Miss D Cooks - Apple-Pear Galette Ingredients 2 tablespoons all-purpose flour, plus more for the surface 2 9-inch refrigerated piecrusts cup of raspberry preserves (other varieties of preserves'll work - be creative) 3 medium apples, cored and sliced into slivers 3 Bartlett pears, peeled and sliced into slivers 2 tablespoons fresh lemon juice 1/2teaspoon ground cinnamon 3 tablespoons plus more granulated sugar for dressing medium to massive egg, beaten   Plan of Attack Preheat your oven to 350 degrees Flour your surface (countertop or butcher block) and flour your rolling pin. Place pie crusts on top of each other and roll to 13- 16 inch circumference. Coat the bottom of the pie dough with a layer of preserves; the remainder to the side Toss the apples and pears with lemon juice, cinnamon and sugar. Then place them in the center of the pie crust and folder the edges of the pie dough in to resemble a scalloped edge. Brush the top of the galette with the beaten egg with a basting brush. Put the galette (yeah now ya can call it an official galette) int the oven for 30-40 minutes. My oven runs hot so ya might need more, but honestly, keep checking on your creation for the best result. While the galette bakes, heat what is left of the preserves and the remaining sugar until it becomes a liquid. Remove the galette from the oven and brush the preserves/sugar mixture over the top. Serve warm with ice cream or cold with a smile. My comments: LOVE this recipe and it always impresses. And by impressed, they'll be outside your house with a grand gesture like possibly showing up with a boombox, wearing a shirt which says "I need more galette" and shouting "I need your baking"....   https://www.missd.net/miss-d-cooks-recipe-of-the-week/2017/4/22/apple-cake-with-cream-cheese-frosting monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1492891178453-F3GVM4G5IEHJ4FSO7ZEX/image-asset.jpeg Miss D Cooks - Apple Cake with Cream Cheese Frosting   Ingredients Cake 1/2 stick butter, plus extra for loaf pan 3 medium apples 1/2 lemon, juiced 1 cup apple cider (I substituted ) 1 3/5 cups all-purpose flour, plus extra for loaf pan 1 teaspoon ground cinnamon 1 teaspoon baking soda 3 or 4 grates fresh nutmeg (about 1/2 teaspoon) 3/4 cup brown sugar 3/4 cup sugar Pinch kosher salt 1 egg 1 teaspoon vanilla extract 1/2 cup toasted and chopped walnuts   Cream Cheese Frosting One 8-ounce package Philadelphia cream cheese, at room temperature 1 stick butter, at room temperature 1 cup powdered sugar 1 teaspoon vanilla extract 1/2 lemon, juiced   Plan of Attack Cake Chop the apples into medium dice, toss with lemon juice Add butter to medium sauce pan, toss the apples and add juice/cider; Cook apples until they reduce and then transfer to a food processor where they can be processed into a paste. Mix flour, sugar, vanilla, egg, salt, baking soda, nutmeg, baking powder in a bowl and then add the apple mixture. Mix completely and pour into a buttered loaf pan. Bake for 40-50 minutes or until a knife inserted is clean when extracted. When cool, remove cake from loaf pan and slice lengthwise so there is a top and a bottom. Frosting Prepare the frosting by mixing butter, cream cheese, powdered sugar and remaining lemon juice. You can use a hand mixer or ya can mix by hand - awesome either way. Mixing my hand ensures ya burn the calories ya need in order to actually deserving eating this decadent of a dessert! ( your biceps'll send a "thanks" notice) Spread frosting on the inside of the cake and then put the top on. Mindfully spread the frosting not he cooled cake to cover the entire thing. If ya so desire, decorate with patterns of cinnamon (as pictured in the photograph).   My comments: This recipe was introduced to my kitchen by a very special lady, and I make this cake in her honor and the honor of her gente. I have made this cake over and over again and it is always enjoyed. It freezes well, and I because of the apple mixture, is actually not as bad for ya a traditional cakes which generally require more butter than this recipe indicates. It is possible to over-nutmeg and I suggest being very mindful about how much ya add. I did try and add five sm apples instead of the required 3, and the result was a very tasty but very dense puddingesque version of this cake.       https://www.missd.net/miss-d-cooks-recipe-of-the-week/2017/4/22/bacon-wrapped-rosemary-and-dijon-pork-loin monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1492891360619-F58HDUYRS6DEGF1LWHIR/image-asset.jpeg Miss D Cooks - Bacon-Wrapped Rosemary and Dijon Pork Loin Ingredients 2-3 tbls of olive oil 2 sm - medium apples Portuguese bread (amount based on size of pork loin- you could also substitute for Italian Bread in a pinch) Dijon Mustard 1 Shallot (medium to big) Rosemary (to Taste) 2 cloves of garlic Pork tenderloin package of bacon (6-9 slices) salt and pepper (to taste)   Tools Baking Dish Toothpicks Wood Board for Resting pork Medium Skillet Sharp paring knife for preparing the pork Plan of Attack Preheat oven to 450 Degrees Cut the pork through the mid line so it open like a book. Season lightly with pepper. Add the bread to a food processor and pulse until it resembles bread crumbs. The ratio you're looking for with bread crumbs in this recipe is 2 cups of bread crumbs : 2 lbs of pork...) Add the olive oil to a medium skillet. Saute the diced shallot, diced garlic, diced apples, 2-3tbls of mustard, sprinkle of salt and rosemary, until it is cooked through and the shallots are clear. Add the bread crumbs and mix thoroughly. The three musketeers of garlic, shallots and Rosemary rock my world all day, every day...in WHATEVER! Line up slices of bacon behind the butterflied pork so they can be wrapped over after it is stuffed. After the stuffing mixture has cooled, add it to middle of the pork neatly. Close the pork "book" so it resembles a sandwich with the raw pork as the "bread" and the stuffing as the filling. Wrap the strips of bacon around the pork loin and secure the strips with toothpicks with the seam of the wrapped bacon on the bottom of the pan. Put your pork in the oven and cook thoroughly until bacon has browned and pork is cooked through. This should be 40-50 minutes (depending on your oven). My comments - Awesomeness...of course. Rosemary and decadence ...there's nothing bad there! What I would make better: I would place the pork loin in my cast iron skillet before putting in oven so it had the satisfying crunch everybody looks for in pretty much anything with the word bacon in it. This would cut the cooking time to 30-40 minutes. You could also accomplish this effect by placing in the broiler, but I live in an old house so I personally don't mess with my broiler! You could get away with not as much bacon (5-6 slices) by cutting them and wrapping them tight on the pork loin. It is definitely a matter of personal preference based on the indulgence level you're looking for!     https://www.missd.net/miss-d-cooks-recipe-of-the-week/2017/4/18/crunchy-hippie-banana-bread monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1492522927696-WHYB6Q310KTBH50WIL53/IMG_1844.JPG Miss D Cooks - Crunchy Wild Hippie Banana Bread Only the best and sweetest bananas welcome in this recipe Ingredients 2-3.5 bananas (super ripe) cup of flour .65 cup of oats .5 cup of milk tbs salt tsp real vanilla tbs of butter (room temperature) an egg 7/8 tsp of baking powder .25-.5 cup of brown sugar (made to your preference for sweetness and ripeness of bananas)   Plan of Attack Preheat the oven to 325 degrees Mash the Bananas in a medium mixing bowl. A potato masher works very well. Add wet ingredients and then add oatmeal, flour, baking powder, sugar and salt. Mix well with a wood spoon carefully to integrate the ingredients to a smooth batter. Butter a loaf pan. Pour batter into the loaf pan and place in your oven. Bake for 30-40 minutes, when a knife should be clean when inserted in the middle. Comments: This is my favorite banana bread recipe. It also works as a muffin recipe which makes 9 muffins baked for 11-13 minutes. Somebody said recently: "Banana bread isn't healthy!" Then I said "You obviously haven't met mine!" I could muse on banana bread recipes all day, every day, but I'll keep it brief. The vast majority of banana bread recipes call for refined ingredients, massive quantities of butter or oil and more sugar than this recipe. The trick is incorporating the oats, using a better banana-to-flour ratio and using only super ripe bananas. My trick: I freeze bananas when I have them in abundance in baggies with the correct amount of bananas for this recipe. The I take the baggie out, defrost them on my counter and bake my bread when I get home from work. The freezing and defrost process brings out the natural sweetness of the bananas and they're easier to work with. Don't let their de-frosted appearance fool ya- they're still good to use as defrosted banana soup!     https://www.missd.net/miss-d-cooks-recipe-of-the-week/2017/4/11/homemade-sun-dried-tomato-arugula-and-goat-cheese-pizza-with-carmelized-shallots monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1491917033826-KWD73TK8AE6JVHLR7748/image-asset.jpeg Miss D Cooks - Homemade Sun Dried Tomato, Arugula, and Goat Cheese Pizza with carmelized shallots Ingredients Prepackaged Pizza Dough Shallot (medium) 2-3 cups of arugula cup of sun dried tomatoes medium log of goat cheese (I used herbes de provence- chèvre variety) Fresh mozzarella (to taste) tbs brown sugar olive oil crushed garlic (to taste) Plan of Action Preheat the oven to 325 Line a baking sheet with tin foil (if pizza stone is not on hand) Knead pizza dough and stretch to opposite corners of pan/stone. Brush the dough with olive oil which has been flavored with crushed garlic. Chop Arugula into bit size pieces; Chop sun dried tomatoes into rough dice; Using your hands spread the goat cheese to coat the pizza dough; scatter sun-dried tomatoes over the pizza dough; In a medium skillet, caramelize the onions by sautéing them in olive oil, a sm amount of garlic and the brown sugar. Scatter the onions over the top of the pizza. Scatter Arugula over the top of the pizza and cover with mozzarella (to taste). Put pizza in oven for 25-30 minutes...ENJOY! *Makes 5-6 massive servings..but it's pizza so who complains about big slices? Comments: This my go-to pizza for nights when ya wanna little fancy but gotta have some cheese...Comfort food elevated, but still sinful so it'll give ya your indulgence fix.   https://www.missd.net/miss-d-cooks-recipe-of-the-week/2017/4/10/thai-chicken-soup monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1491834793913-W3SN9M83NPE5VDCPRJGO/image-asset.jpeg Miss D Cooks - Thai Chicken Soup This Week's Recipe of the Week - Thai Chicken Soup Ingredients A lb of chicken ( I got thin sliced boneless skinless breasts) Scallions Bunch of Cilantro Thai Rice Noodles - 0.5 of package Thai Fish Sauce Lime Sugar (tbs) 3.5 cups of chicken Stock (I used Goya chicken boullion to make my chicken stock) carrots (2-3) - Thinly Sliced Plan of Attack: - Boil 6-7 cups of water and submerge the rice noodles. Cook for 3-5 minutes. drain pot and rinse noodles in cold water. - Cut the chicken into thin strips and marinate in whatever marinade works for your palate. Used Lawry's Balsamic herb marinade for meat and fish. Add olive oil to your medium skillet - butter can also be used. Saute the chicken until cooked through. Put aside. - Combine chicken stock, 2-3 tbs of Thai Fish sauce, tbs (or so) of lime juice, sugar, and thinly sliced carrots in a stockpot. Bring broth to a boil. - Add the chicken to the dish with the noodles and pour broth over both. Serve in individual bowls and garnish with chopped scallions and cilantro. *Makes 6 sm-medium portions.   My opinion: This was a light refreshing soup and if I were to make this recipe again I would experiment to other ways of preparing the chicken. I might also try adding celery or additional Asian vegetables to the broth. 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Green Glass Bead Earrings https://www.missd.net/marketplace/wire-flower-earrings-delicate-looking-but-surprisingly-strong monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1504128123353-A5XUG5678NE6713S8G94/IMG_3397.JPG Marketplace - Wire Flower Earrings - Delicate looking but surprisingly strong https://www.missd.net/marketplace/dangling-flowers monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1504128059141-QUCHIHW8AMWQSLHFKL5D/IMG_3396.JPG Marketplace - Dangling Flowers https://www.missd.net/marketplace/wire-star-hair-fancy monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1503924545626-VUFIF10KWLO20RJ4YCPN/fullsizeoutput_60e.jpeg Marketplace - Wire Star Hair fancy https://www.missd.net/marketplace/aluminum-wire-and-coral-bead-bangles monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1503923743200-QWARKNYXT2M45XJI3TBW/fullsizeoutput_60d.jpeg Marketplace - Aluminum Wire and Coral Bead Bangles https://www.missd.net/marketplace/green-coral-beads-statement monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1503923548523-6CGKDWPK6DVK2Y2ZXELN/fullsizeoutput_606.jpeg Marketplace - Green Coral Beads - Statement https://www.missd.net/marketplace/rust-glass-marble-beads monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1503923589188-A6HI1U0INQGH555E5YS4/fullsizeoutput_60b.jpeg Marketplace - Rust Glass Marble Beads https://www.missd.net/marketplace/hearts monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1503923514626-S8S3EQ29HHMUNXDVKWTO/fullsizeoutput_605.jpeg Marketplace - Handmade and Homegrown Aluminum and wire earrings https://www.missd.net/marketplace/ugvljntwawzdxdqnywnydsbyrs3ps2 monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1503923463858-C2YAOKHI0QDO8AZAG1I4/fullsizeoutput_604.jpeg Marketplace - Handmade and Homegrown- Tear Drops https://www.missd.net/marketplace/trees monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1503923435763-CYYPBFAIZ26DNQEE6VRN/fullsizeoutput_609.jpeg Marketplace - Trees https://www.missd.net/marketplace/leaves monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1503923341022-FTU6MI6PCCJIIC11VZHW/fullsizeoutput_607.jpeg Marketplace - Handmade (and Homegrown) Leaves https://www.missd.net/marketplace/black-glass-bead-and-silver-wire-earrings monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1503361471854-FPIGSDE75ORCPLDOUUM6/fullsizeoutput_5fd.jpeg Marketplace - Black Glass Bead and Silver wire earrings https://www.missd.net/marketplace/green-class-seed-bead-earrings monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1503357872364-PU36KVVHETXK2X2CWY5Q/IMG_3317.JPG Marketplace - Green Class Seed Bead Earrings https://www.missd.net/marketplace/wood-and-green-coral-earrings monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1503357992911-E7JOTQRKKTUOY2JVRTU4/fullsizeoutput_5fb.jpeg Marketplace - Wood and green coral earrings https://www.missd.net/marketplace/orange-glass-bead-and-wire-earrings-original-design monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1503358107971-2WFJCX7Z7DJKLZWQXEV6/fullsizeoutput_5fc.jpeg Marketplace - Orange Glass Bead and Wire Earrings - Original Design https://www.missd.net/marketplace/dramatic-dangling-black-and-silver-bead-earrings monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1503357831468-999OYJIEQKH9GPNLGG37/IMG_3316.JPG Marketplace - Dramatic Dangling Black and Silver Bead Earrings https://www.missd.net/marketplace/handmade-wood-bead-earrings-vintage-beads monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1503357793203-61WPHYK6KV7W1S5YC7JE/IMG_3314.JPG Marketplace - Handmade wood bead earrings - Vintage beads https://www.missd.net/marketplace/handmade-green-glass-bead-earrings monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1503357698904-UXEY3G7LRYGE5W6ISFPS/IMG_3312.JPG Marketplace - Handmade Green Glass Bead Earrings https://www.missd.net/marketplace/quartz-bead-earrings monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1503357655235-WB5U3VGIHP04IF9M7XQP/IMG_3311.JPG Marketplace - Rust Quartz bead earrings - Very Dramatic - Statement Jewelery https://www.missd.net/marketplace/7pwduzs6tf6u9slzmg1y7vtvtk1v2h monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1496590531310-SSUZR2TJYJI3XF1IJMDS/IMG_2106.JPG Marketplace - My voice in my purpose - hand painted driftwood sign https://www.missd.net/marketplace/phenomenal-woman monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1496590469171-G5N4IYD2ZIK6ZME4ZTFW/IMG_2105.JPG Marketplace - Phenomenal Woman Hand Painted Driftwood Sign https://www.missd.net/marketplace/ferocious-warrior monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1496590597261-E4OGYR0RLLESVPAU3QZS/IMG_2104.JPG Marketplace - Ferocious Warrior Hand Painted Driftwood Sign https://www.missd.net/marketplace/commissioned-hand-painted-sign-no-miss-d-is-not-for-sale monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1496155219118-2RENT68PWHF6M3IIXROI/IMG_2033.JPG Marketplace - Commissioned Hand Painted Sign (No, Miss D is not for Sale) https://www.missd.net/marketplace/green-coral-and-wood-earrings monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1492041733198-UQFGFULC6EGBTRJ3AM5E/fullsizeoutput_3f1.jpeg Marketplace - Handmade Wood Earrings from Vintage Beads https://www.missd.net/marketplace/pax-sign monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1496089441379-NA7KW1GDUDWCIVWF6YPK/IMG_2063.JPG Marketplace - PAX Hand Painted Driftwood Sign https://www.missd.net/marketplace/the-light-in-me-honors-the-light-in-you monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1496090224141-RDJDMFH0B2KP8MSUV0O5/fullsizeoutput_498.jpeg Marketplace - The Light in Me, Honors the Light in you https://www.missd.net/marketplace/namaste-sign monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1496089973585-OB5MIY6G8MKE6Y1ZRYTM/IMG_2070.JPG Marketplace - NAMASTE Hand Painted Driftwood Sign https://www.missd.net/marketplace/open-hips-dont-lie monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1496089924649-HZ0KMM93O4EEPTP7QAKC/IMG_1990.JPG Marketplace - Open Hips Don't lie https://www.missd.net/marketplace/green-goddess-hand-painted-wood-sign monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1496089787284-V43Z8BTBH1UK6I4VHOW1/IMG_2068.JPG Marketplace - Green Goddess Hand Painted Wood Sign https://www.missd.net/marketplace/namaste-up-to-see-the-sunrise monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1496089684181-MMNIYZMM88FDHA3VLKDX/IMG_2069.JPG Marketplace - NAMASTE up to see the sunrise handprinted driftwood sign https://www.missd.net/marketplace/seeking-peaceful-warriors-handpainted-driftwood-sign monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1496089501620-IXT83K59K9D3ZPHHMQT3/IMG_2064.JPG Marketplace - Seeking Peaceful Warriors -Handpainted Driftwood Sign https://www.missd.net/marketplace/pace-hand-painted-driftwood-sign monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1496089646510-1ONWEROQVQORAAEQ3872/IMG_2067.JPG Marketplace - Pace Hand Painted Driftwood Sign https://www.missd.net/marketplace/namaste-hand-painted-driftwood-sign monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1496089607771-LTIB7ZPQHHP3Q4RUN20B/IMG_2066.JPG Marketplace - Namaste Hand Painted Driftwood Sign https://www.missd.net/marketplace/down-dawg-hand-painted-driftwood-sign monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1496089545270-99QUMRBKPYPQ0V6SU9VR/IMG_2065.JPG Marketplace - Down Dawg Hand-painted Driftwood Sign https://www.missd.net/marketplace/bx5c1e04bltlp7v4g0sqhbmmdrw6wb monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1492041850160-F19TUJZ6YU2BH9HM7EJC/fullsizeoutput_3f2.jpeg Marketplace - Handmade Wood Earrings from vintage beads https://www.missd.net/marketplace/signature-earrings-green-coral-and-wire monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1489532431445-ZVV2FLRWB9KFL5VFBL7G/fullsizeoutput_334.jpeg Marketplace - Signature Earrings - Green Coral and wire https://www.missd.net/marketplace/namaste-river-driftwood-sign monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1489529431072-P6ZVID6K20H76WOYRD7F/IMG_1534.JPG Marketplace - NAMASTE River Driftwood sign https://www.missd.net/marketplace/peaceful-warrior-hand-painted-river-driftwood-sign monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1489529235955-L62C90YL0189QFKDT66X/IMG_1531.JPG Marketplace - Peaceful Warrior - Hand painted river driftwood sign https://www.missd.net/marketplace/dawn-dawg-handmade-river-wood-sign monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1489528420874-NXL7K4FBBD9NW8SRT02I/IMG_1530.JPG Marketplace - Dawn Dawg - Handmade River Wood Sign https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1489528493377-L7IN9HV4CYCGCWRE5V8K/IMG_1533.JPG Marketplace - Dawn Dawg - Handmade River Wood Sign https://www.missd.net/marketplace/handmade-driftwood-stars-3-sizes monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1489420154681-YLWT7XR7L8BGQ425KBVT/fullsizeoutput_32e.jpeg Marketplace - Handmade Driftwood Stars - 3 Sizes https://www.missd.net/marketplace/handmade-driftwood-heart-sm monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1489420076916-CBYPTLE4ISU3PWFF9ZQT/fullsizeoutput_32f.jpeg Marketplace - Handmade Driftwood Heart - SM https://www.missd.net/marketplace/custom-card monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1489419890123-0TQ7B1FR6Y5FU69HFNBK/FullSizeRender.jpg Marketplace - Custom Card https://www.missd.net/marketplace/handmade-river-driftwood-crosses monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1489419698998-4N9EJ46QSS01LV98NBIF/IMG_1513.JPG Marketplace - Handmade River Driftwood Crosses https://www.missd.net/marketplace/wink-greeting-cards monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1489334985886-V26S2GXZZVVJZ7YETTKB/IMG_1027.JPG Marketplace - Wink* Greeting Cards- Individual https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1489334957187-ZRLWP5BX6EAZFY0HANAG/IMG_1025.JPG Marketplace - Wink* Greeting Cards- Individual https://www.missd.net/marketplace/greeting-cards-package-of-6 monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1489334739741-TZX8VFZ5PN4R8FHJLT3Q/IMG_1018.JPG Marketplace - Greeting Cards - Pckg of 6 https://www.missd.net/marketplace/handmade-sculpted-nativity-figures monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1489334328157-VWBLQ1D9VIV7O9R4TCH7/IMG_0976.JPG Marketplace - Handmade sculpted nativity figures https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1489334274414-Q4FE0A6I7E5T6RO0Y2TU/IMG_0974.JPG Marketplace - Handmade sculpted nativity figures https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1489334299666-LEUFLLOMXIQYS64TMNYE/IMG_0975.JPG Marketplace - Handmade sculpted nativity figures https://www.missd.net/marketplace/plbgdprq7jz55tjot6cjch7on32qc3 monthly 0.5 2026-01-15 https://images.squarespace-cdn.com/content/v1/58be008cebbd1a862aa86150/1489334633078-2L69ERJQGRC37TRR7KRP/IMG_1010.JPG Marketplace - Greeting Cards - Individual